Monday, March 2, 2015

Mushroom Thyme Soup with Spinach and Quinoa

I'm going to blame my lack of blog posts on the fact that Boston is buried under a disgusting amount of snow. I've been relatively uninspired when it comes to making new dishes, but I made a new soup yesterday and it tastes delicious! And it's not spicy (for once in my life)!

Mushroom Thyme Soup with Spinach and Quinoa

Ingredients:
1 8oz container of white button mushrooms, stems removed and sliced
1 8oz container of baby portabello mushrooms, stems removed and slices
1/2 of a red onion, cut into thin slices
2 carrots, peeled and diced (or 8 baby carrots, diced)
2 cloves of garlic, minced
3 good handfuls of fresh spinach (can add more/less depending on your preference)
1/2 cup quinoa
6 cups of chicken stock
2 Tbl fresh thyme
1 Tbl olive oil
1 Tbl butter
1 Tbl garlic powder
S+P

Directions:
Heat olive oil in a big pot on medium high heat. Add mushrooms, onion, carrots, thyme and minced garlic. Cover and cook for 10 minutes. Add spinach, butter, garlic powder, salt, and pepper. Stir and cover for another 10 minutes. Add quinoa and chicken stock, turn heat to medium, and cover for 15 minutes. When quinoa is fully cooked, your soup is ready!


Enjoy :)