Creamy Mushroom and Quinoa Soup
Is there truly a time of the year when the creamy soups are out of place? No, it is not. No matter if you serve them warm in bad weather or eat them cooled when it’s hotter, it’s all the same: a soft and nutritious experience. This time let the champignons and brown mushrooms do their thing together with quinoa and coconut milk.
Ingredients Needed for Creamy Mushroom and Quinoa Soup
1 tablespoon olive oil
1 large onion, minced
2 garlic cloves, crushed
3 ounces of champignons, diced
3 ounces of brown mushrooms, diced
2 tablespoons of quinoa flour
2 cups of coconut milk
3 cups of vegetable stock
salt
pepper
⅓ cup quinoa
How to Cook Creamy Mushroom and Quinoa Soup
- Heat the olive oil in a saucepan over low heat and add the onion and garlic. Cook and stir until tender.
- Add the Champignons and brown mushrooms and stir them in. Add the quinoa flour and do the same.
- Add the coconut milk and vegetable stock, season with salt and pepper, stir in and bring to a boil.
- Add the quinoa, stir it in, then cook for 15-20 minutes.