Tomato and Wild Mushroom Soup with Quinoa

Tomato and Wild Mushroom Soup with Quinoa
Recipe type: Soup
Serves: 6

  • ½ cup quinoa
  • 1 cup water
  • 3 tablespoons olive oil, divided
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 celery stalk, chopped
  • ½ pound wild mushrooms or button mushrooms
  • ½ teaspoon sage
  • ½ teaspoon thyme
  • 1 (28 ounce) can whole tomatoes
  • 2 tablespoons tomato paste
  • 4 cups vegetable or chicken broth
  • 1 cup red wine
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

  1. In a medium pot, place quinoa with water. Bring to a boil. Cover, simmer for 14 minutes or until water is absorbed.
  2. In a large soup pot, heat 2 tablespoons oil, and add onion, garlic and celery and cook over medium heat until soft, about 7 minutes. Add additional tablespoon oil and mushrooms, sage and thyme and cook for 3 more minutes. Remove vegetables from pot and set aside.
  3. In the same pot, add tomatoes, tomato paste, broth wine, salt and pepper. Bring to boil, reduce heat to simmer and cook for 20 minutes. Turn off heat, and with an immersion blender, puree until smooth. Add vegetables and any remaining liquid, back to pot. Add quinoa. Rewarm and serve.