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Crazy Good Mushroom and Quinoa Soup

Crazy Good Mushroom and Quinoa Soup

Porcini and white buttons mushrooms combined with carrots, onion, celery, and bell pepper in a tomato-rich broth making it the ultimate comfort food.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings 4

Ingredients
  

  • 1 oz dried porcini mushrooms
  • 1 cup boiling water
  • 1 1/2 tbsp extra-virgin olive oil, divided
  • 12 oz mushrooms such as button, cremini, baby bella sliced thinly, reserve about 4-5 mushrooms for topping soup
  • dash black pepper
  • dash kosher salt
  • 1/4 cup apple cider vinegar
  • 1 yellow onion chopped
  • 2 ribs celery chopped
  • 2 medium carrots sliced in half lengthwise and sliced
  • 1/2 red bell pepper ribs, seeds removed and chopped
  • 32 oz reduced sodium chicken broth
  • 10 oz tomato puree
  • 1/2 cup uncooked quinoa
  • 1 tbsp dried oregano
  • 1 bay leaf
  • 2 tsp low-sodium soy sauce
  • parmesan cheese for topping

Instructions
 

  • Combine porcini mushrooms and boiling water in a bowl. Cover and set aside for 20 minutes.
  • While porcini mushrooms are soaking, heat 1 tbsp olive oil over medium heat. Add remaining mushrooms, salt, pepper. Cook 8-10 minutes, until mushrooms have released their liquid and softened. Add apple cider vinegar and stir in.
  • Add onion, celery, carrots, bell pepper and cook until another 5 minutes until veggies are tender.
  • Once porcini mushrooms have soaked for 20 minutes, line a strainer with a paper towel, place over bowl and strain mushrooms reserving the liquid. Chop the porcini mushrooms and add them to the pot along with the reserved liquid, chicken broth, tomato puree, quinoa, oregano, and bay leaf. Bring pot to a boil, reduce heat to a simmer and cook for 20 minutes. Remove from heat and add soy sauce prior to serving.
  • When soup has about 5 minutes left of cooking time, heat 1/2 tbsp olive oil in small skillet over medium heat. Add reserved sliced mushrooms + pinch of salt and pepper. Cook 3-5 minutes until they have released their liquid and softened. Top serving bowls with a couple mushrooms slices along with grated parmesan cheese if desired but recommended!

Notes

Lightly adapted from the cookbook Vegetables by Eating Well.