Mystic Mushroom and Quinoa Chowder

Rating: 4.19 stars
26 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

A tasty soup with mushrooms and quinoa; great as a first course or a wonderful accompaniment to a salad or sandwich for a meal.

By HOGGWILD5
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Toast quinoa in a dry, heavy skillet over medium heat until fragrant.

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  • In a large saucepan or stockpot, melt 2 tablespoons butter over medium-high heat. Stir in onions, and cook until caramelized, about 6 to 8 minutes. Stir in quinoa, mushrooms, and molasses; cook until mushrooms release their liquid, adding a little chicken stock if necessary to facilitate cooking. Add remaining chicken stock, and bring to a boil; reduce heat to low, and let simmer for 18 to 20 minutes, or until quinoa is cooked.

  • Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Cook shiitake mushrooms in butter until softened; set aside.

  • Puree soup in a food processor or blender, and return to saucepan. Stir in cream, and heat (DO NOT BOIL). Season with salt and pepper to taste. Garnish with creme fraiche, shiitake mushrooms, and chives.

Nutrition Facts

Per Serving:
340.2 calories; 6.2 g protein; 20.9 g carbohydrates; 90.2 mg cholesterol; 937.9 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

ROOTSDAUGHTER
Rating: 4 stars
01/12/2005
A great soup for mushroom lovers! We made a few changes to make it healthier...no heavy cream just milk and Un-chicken broth to make it vegetarian. And no creme fraiche either. Had to use portabello instead of shiitake but tasted fine...even used extra mushrooms. Added garlic too and honey for molasses. Made a complete meal with salad and bread. A great way to add a new whole grain to your diet! Read More
Helpful
(24)

Most helpful critical review

Emily Tisdale
Rating: 2 stars
02/27/2008
I was very disappointed in this recipe. Followed the directions exactly and the result was not good. Since the quinoa I have requires rinsing before using I had to rinse an hour before beginning to cook. I spread the cleansed grains in a skillet to dry then toasted. The quinoa was the best part of the recipe. Will go back to my old recipe which includes leeks ginger soy sauce and red wine. I will include the toasted quinoa however that is a nice addition. This recipe tasted too bland and too much like the cream. Read More
Helpful
(6)
26 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
ROOTSDAUGHTER
Rating: 4 stars
01/12/2005
A great soup for mushroom lovers! We made a few changes to make it healthier...no heavy cream just milk and Un-chicken broth to make it vegetarian. And no creme fraiche either. Had to use portabello instead of shiitake but tasted fine...even used extra mushrooms. Added garlic too and honey for molasses. Made a complete meal with salad and bread. A great way to add a new whole grain to your diet! Read More
Helpful
(24)
JANICE
Rating: 5 stars
09/09/2004
I'm an avid soup-lover and I could eat soup all day... And this is hands-down one of the best soup recipes I've ever had! A few substitutions I made: honey for the molasses Rapunzel Sea Salt and Herbs veggie stock for the chicken and I was out of cream so none of that. Mmm mmm mmm! Try it I don't think you'll be disappointed! Read More
Helpful
(16)
CHOOCHOOMCYUMMY
Rating: 5 stars
10/25/2007
I made it vegan and it's still good! I'm currently on an elimination diet which means I can eat virtually -nothing.- So I replaced the butter with olive oil the chicken stock with Repunzel's Sea Salt & Herbs and the heavy cream with rice milk. It's not really your usual "chowder" consistency but it doesn't taste like it's missing anything. Recommended even for vegans and vegetarians or for those watching their weight. Read More
Helpful
(11)
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June
Rating: 4 stars
09/09/2006
I love mushroom soups but wanted to try this since it was healthier and less fattning. I liked it. I did not puree the vegies because I like my soups chunkier. After it was done it seemed to miss something so I also added 1/8 cup of dry sherry. That was the trick but then sherry is a wonderful addition to ANY mushroom soup recipe. Read More
Helpful
(11)
vampy7
Rating: 5 stars
03/01/2010
first time using quinoa and this is great:) substituted molasses with honey cream with low fat milk no creme fraiche. Read More
Helpful
(9)
tcotter
Rating: 5 stars
04/27/2010
Our whole family likes this soup. We add shitake mushrooms try to use shallots when we have them use a bit of yogurt to thicken it and skip the food processing entirely. It's easy to make and my kids ages 2 and almost 4 eat it up! Read More
Helpful
(7)
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mkoontz
Rating: 4 stars
05/26/2010
Loved it subed milk for the cream. It wasn't a child pleaser though but just the more for me! Read More
Helpful
(7)
ADRI122
Rating: 4 stars
02/10/2008
This is pretty darn good. Used criminis and some white mushrooms I had on hand milk instead of cream (reduced to 3/4c) and added about a tsp of concentrated chicken base for a little more flavor. Read More
Helpful
(6)
Emily Tisdale
Rating: 2 stars
02/27/2008
I was very disappointed in this recipe. Followed the directions exactly and the result was not good. Since the quinoa I have requires rinsing before using I had to rinse an hour before beginning to cook. I spread the cleansed grains in a skillet to dry then toasted. The quinoa was the best part of the recipe. Will go back to my old recipe which includes leeks ginger soy sauce and red wine. I will include the toasted quinoa however that is a nice addition. This recipe tasted too bland and too much like the cream. Read More
Helpful
(6)
More Reviews
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