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Many Mushroom and Quinoa Soup
PAIR WITH
Quinoa, Apple, and Cheddar Muffins
(PAGE 171)
A bit reminiscent of old-fashioned mushroom-barley soup, this version gets a modern update with earthy quinoa and wild mushrooms. The protein in the quinoa plus the meatiness of the mushrooms make this hearty soup a satisfying meal; no one will notice that it’s vegan
.
SERVES
6
ACTIVE TIME
25
MINUTES
TOTAL TIME
45
MINUTES
1 oz [30 g] dried porcini mushrooms
1 cup [240 ml] boiling water
2 Tbsp extra-virgin olive oil
8 oz [230 g] wild or wild-cultivated mushrooms (oyster, cremini, or shiitake), tough stems discarded, caps and tender stems sliced
Sea salt
Freshly ground black pepper
1
/
4
cup [60 ml] dry sherry
1 large yellow onion, chopped
1 medium red bell pepper, seeded and chopped
2 celery stalks, thinly sliced
1 large carrot, peeled and thinly sliced into coins
4 cups [960 ml] mushroom broth
One 14.5-oz [410-g] can fire-roasted diced tomatoes with juice
1
/
2
cup [85 g] quinoa, rinsed
1 Tbsp fresh chopped marjoram or oregano, or 2 tsp dried marjoram or oregano
1 Tbsp soy sauce or tamari
1.
In a small bowl, combine the dried mushrooms with the boiling water.
Place a smaller bowl on top of the mushrooms to keep them entirely submerged and soak until they are soft, about 20 minutes.
2.
Meanwhile, heat the oil in a large soup pot or Dutch oven over medium-high heat.
Add the wild mushrooms, sprinkle with 1 tsp salt and
1
/
4
tsp pepper, and cook, stirring frequently, until the mushrooms have given off their liquid and are browned, about 4 minutes.
Add the sherry and cook until it has evaporated, about 1 minute.
3.
Add the onion, bell pepper, celery, and carrot to the pot and sauté until the onion is just tender, about 4 minutes.
4.
Remove the porcini mushrooms from their soaking liquid, chop them, and add them to the pot.
Pour most of the mushroom soaking liquid into the pot, discarding the grit and the last 1 Tbsp or so of liquid at the bottom of the bowl.
Add the mushroom broth, tomatoes and juice, quinoa, and marjoram.
Cover and bring to a simmer.
Reduce the heat to low and simmer, stirring occasionally, until the quinoa is tender, about 20 minutes.
Add the soy sauce and season with salt and pepper.
5.
Ladle the soup into bowls and serve immediately.
GET AHEAD:
Store in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Defrost overnight in the refrigerator before reheating it gently. The quinoa will thicken it quite a bit; add additional broth, if necessary, to adjust the consistency.