- 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
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