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Quinoa and Wild Mushroom Soup

Sharing with you, fall favorite, warm, meaty without meat, no-fuss, creamy, and healthy bowl of mushroom soup. With a good serving of quinoa, wild golden chanterelle and shiitake mushrooms, this soup is comforting, healthy, and packed with flavor.

One of my favorite way to add a healthy dose of wild mushrooms in our diet during fall. I have used wild golden chanterelle and shiitake mushrooms for this soup, you can use any combination you prefer. Sometimes, I add dried morels (or fresh if I can find some).

Quinoa and Wild Mushroom Soup. A simple, warm. and healthy bowl of soup. Perfect to for #winters and #fall season. #fall-food #fall-recipes #healthy #winters #soups

This soup does not need a whole lot of mushrooms. For 4 servings, I have added 2 shiitake and just a handful of golden chanterelle. Chanterelle are pretty costly if you ask me. But I always buy chanterelle loose, never in a pre-packet. And choose small golden buds instead of big root-y ones, these weigh less, cost less, and have more flavor than roots. You can always bring some regular white button mushrooms to the party to make it more easy on packet.

Wild Mushroom Chanterelle and Shiitake give this delicious soup meaty texture and touch of cream makes it rich and creamy! #fall-food #fall-recipes #soups

Once you bring home the mushrooms, rest is pretty much a-piece-of-cake. I don't call this a cream-of-mushroom-soup because it isn't. It is a chunky mushroom soup with just hint of fresh cream. So, no blender needed! It's just a cook-and-serve kind-of-soup.

Quinoa and Wild Mushroom Chanterelle and Shiitake Soup! Healthy and easy soup for family entertaining. #soups

For vegan version, skip butter (or replace with more olive oil) and replace cream in the soup with plant-based-cream like coconut cream or cashew cream. 

Wild Mushroom Chanterelle and Shiitake give this delicious soup meaty texture and touch of cream makes it rich and creamy! #fall-food #fall-recipes #soups
I love serving this soup with a slice of fresh baked rustic bread like:

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Quinoa and Wild Mushroom Soup

Quinoa and Wild Mushroom Soup
Total Time Prep Time Cook Time Difficulty Easy Yields 4 Servings (4 cups) Serves 4 Notes 2 substantial or 4 side servings with bread.
Smart Swap For vegan version, skip butter, replace heavy cream with plant-based coconut or cashew cream.

Ingredients

  • 60 Grams Chanterelle Mushrooms  (about 2 ounce, golden chanterelle)
  • 100 Grams Mushrooms  (about 3.5 ounce Shiitake Mushrooms)
  • 1/3 Cup Quinoa  (raw quinoa, rinsed under running water)
  • Parsley  (fresh parsley or cilantro for garnish )
  • 1 Celery  (1 stalk of celery, small diced, about 1/2 cup)
  • 1/2 Cup Wine  (chardonnay wine, or any good cooking wine)
  • 1 tbsp All-Purpose Flour  
  • 1 tbsp Thyme  (dried leaves or 2-3 fresh sprigs)
  • 1 tbsp Olive Oil  
  • 1/2 tbsp Unsalted Butter  
  • 1-2 Garlic  (1-2 garlic cloves, small diced)
  • 1/2 Cup Shallot Onions  (small diced, about 2-3 small shallot onions)
  • 2 tbsp Heavy Cream  (or more if you like more creamy soup)
  • Salt and Black Pepper  (salt adjust per taste, pepper about 1/2 teaspoon)
  • 2.5 Cup Vegetable Stock  (always use low-sodium, I sometimes just use water instead of stock.)

Directions

Hide Step Photos
  • Step for Recipe - Quinoa and Wild Mushroom Soup
    1. Heat butter and oil in a deep, heavy bottom, non-reactive (stainless steel) pan. Add small diced shallots.
    Step for Recipe - Quinoa and Wild Mushroom Soup
    2. Saute until shallots are soft. 2 minutes. Also, add minced garlic mid-way in cooking. Stir as you don't want garlic to burn.
  • Step for Recipe - Quinoa and Wild Mushroom Soup
    3. Add sliced mushrooms and continue saute until mushrooms have released all water and have started to caramelize a bit.
    Step for Recipe - Quinoa and Wild Mushroom Soup
    4. Add thyme, celery, salt and black pepper (add only if using low-sodium stock otherwise add salt/pepper at the end).
  • Step for Recipe - Quinoa and Wild Mushroom Soup
    5. Saute for 2 more minutes until celery is soft and thyme has started to release it's perfume. Now, add flour and mix coat the mushrooms, then continue cook for 2 minutes to cook-off the raw flour taste. Don't let flour burn.
    Additional Notes
    Don't worry about brown bits attached to bottom of the pan. We will release all shortly.
    Step for Recipe - Quinoa and Wild Mushroom Soup
    6. Add white wine and scrape the bottom of pan to release all brown bits.
  • Step for Recipe - Quinoa and Wild Mushroom Soup
    7. Continue cooking (1-2 minutes) until wine has evaporated and mixture has all come together, bottom is clean :)
    Step for Recipe - Quinoa and Wild Mushroom Soup
    8. Now add vegetable stock plus 1 cup water, stir well to combine, bring mixture to a boil and then simmer for 10 minutes.
  • Step for Recipe - Quinoa and Wild Mushroom Soup
    9. Simmer until soup has thickened and reduced to 3/4 of the original.
    Step for Recipe - Quinoa and Wild Mushroom Soup
    10. While soup is simmering, rinse quinoa under running water. Bring 2/3 of a cup water to rolling boil. Add qunioa and cook for 5 minutes. Remove from heat and let stand covered while soup finish cooking.
    Additional Notes
    You can also add rinsed quinoa to cooking soup and cook quinoa in the soup. In this case, add 1/2 cup more water to soup.
  • Step for Recipe - Quinoa and Wild Mushroom Soup
    11. Once the soup is done reducing, add qunioa and heavy cream, stir to combine. Taste and adjust salt and black pepper. Serve garnished with some fresh cilantro or parsley leaves. Enjoy with a loaf of rustic bread on the side.
Savita's Notes:

If can't find fresh mushrooms, use dried. Rinse dried mushrooms under cold water to remove any dirt. Soak mushrooms in warm water for 20 minutes before using. Also add the soaking liquid into the soup for additional flavor.

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4 comment(s)

  1. thanks @ashwini, indeed, this mushroom soup was a hearty meal, specially during winters, just a bowl of this soul is enough to make an excellent dinner.
  2. Wow ... seems like a hearty meal..
  3. thanks @Alieen
  4. yumm!! can't wait to try it!