Mushroom Quinoa Soup

• 2 Tbsp olive oil
• 1 large yellow onion sliced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 2 tablespoons fresh thyme, minced
• 1 (8oz) pkg of white mushrooms, stems removed and sliced
• 1 (8oz) package cremini mushrooms, stems removed and slice
• 2 Quarts low sodium vegetable broth
• 1/2 cup rinsed quinoa
• Salt and pepper to taste

Place a soup pot over medium heat an coat with the olive oil.  Add the onion, carrrots and celery and ook until tender about 5 minutes.  Stir in the garlic, bay leaves, thyme and mushrooms and cook until mushrooms are tender about 5 minutes

Pour in the vegetable broth and bring the liquid to a boil. Add the quinoa and continue to simmer for 20 minutes to cook the quinoa.  Stir the soup occassionally while simmering.  Season with salt and black pepper, to taste Ladle into bowls and serve.

Note:  this soup freezes beautifully, place cool soup in an airtight container and freeze for up to one month.

Yields: 6-8 servings
prep time 10 minutes
cook time:  30 minutes
​total time:  40 minutes