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.


Roasted Mushrooms with Red Wine Glaze

Roasted Mushrooms with Red Wine Glaze
Recipe type: side dish
Serves: 8

  • 3 pounds mixed mushrooms, such as cremini, oyster and chanterelle, halved if large
  • ¾ cup plus 1 tablespoon oil
  • 1 tablespoon thyme leaves
  • 1 teaspoon minced rosemary
  • 1 large shallot, minced
  • 1 tablespoon minced garlic
  • 1 cup dry red wine
  • 3 tablespoons cold unsalted margarine, cubed
  • Kosher salt
  • Pepper
  • ¼ cup chopped tarragon
  • ¼ cup chopped parsley

  1. Position racks in the upper and lower thirds of the oven and preheat to 400°. Heat 2 large rimmed baking sheets in the oven for at least 10 minutes.
  2. In a large bowl, toss the mushrooms with ¾ cup of the oil, the thyme and rosemary. Remove the baking sheets from the oven and immediately spread the mushrooms on them in an even layer. Roast for 25 to 30 minutes, until tender and browned, stirring halfway through roasting.
  3. Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 3 minutes. 
Add the wine and simmer until reduced to a glaze, 3 to 5 minutes. Swirl in the margarine and season with salt and pepper.
  4. Scrape all the mushrooms onto 1 baking sheet. Add the red wine glaze and toss well. Season with salt and pepper and toss again. Transfer to a bowl, top with the tarragon and parsley and serve.
  5. Make ahead:
  6. The roasted mushrooms and red wine butter can be refrigerated separately overnight. Reheat the mushrooms gently before tossing and top with the herbs just before serving