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My review
Mystic Mushroom and Quinoa Chowder
HOGGWILD5
"A tasty soup with mushrooms and quinoa; great as a first course or a wonderful accompaniment to a salad or sandwich for a meal."
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Ingredients
40 m servings 340 calsOriginal recipe yields 6 servings
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Directions
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- Toast quinoa in a dry, heavy skillet over medium heat until fragrant.
- 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 calories; 26.8 g fat; 20.9 g carbohydrates; 6.2 g protein; 90 mg cholesterol; 938 mg sodium. Full nutrition
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Reviews
Read all reviews 2125 Ratings
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Most helpful positive review
1/12/2005
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 p...
Most helpful critical review
2/27/2008
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 beginni...
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1/12/2005
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 p...
9/9/2004
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 Sa...
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 ...
9/9/2006
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...
2/27/2010
first time using quinoa and this is great :) substituted molasses with honey, cream with low fat milk, no creme fraiche.
5/25/2010
Loved it, subed milk for the cream. It wasn't a child pleaser though, but just the more for me!
4/26/2010
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 a...
2/27/2008
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 beginni...