Mystic Mushroom and Quinoa Chowder

A tasty soup with mushrooms and quinoa; great as a first course or a wonderful accompaniment to a salad or sandwich for a meal.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 340 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon butter
• 2 tablespoons molasses
• 1 cup heavy cream
• salt and pepper to taste
• 3 cups chicken stock
• ½ cup quinoa
• 1 medium onion, diced
• ⅓ cup creme fraiche
• Chopped fresh chives
• 1 (8 ounce) package button mushrooms, chopped
• ⅔ cup chopped fresh shiitake mushrooms

Recipe Instructions

Step 1

Toast quinoa in a dry, heavy skillet over medium heat until fragrant.

Step 2

In a large saucepan or stockpot, melt 2 tablespoons butter over medium-high heat. Stir in onions, and cook until caramelized, about 6 to 8 minutes. Stir in quinoa, mushrooms, and molasses; cook until mushrooms release their liquid, adding a little chicken stock if necessary to facilitate cooking. Add remaining chicken stock, and bring to a boil; reduce heat to low, and let simmer for 18 to 20 minutes, or until quinoa is cooked.

Step 3

Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Cook shiitake mushrooms in butter until softened; set aside.

Step 4

Puree soup in a food processor or blender, and return to saucepan. Stir in cream, and heat (DO NOT BOIL). Season with salt and pepper to taste. Garnish with creme fraiche, shiitake mushrooms, and chives.