Cream Of Quinoa Mushroom Soup

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Minced shallots
8 oz	227g	Mushrooms - wiped clean,
		And finely chopped
1 cup	237ml	Cooked quinoa
3 cups	711ml	Chicken broth
1/2 cup	118ml	Heavy cream, half and half or
		Evaporated low fat milk
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Chopped fresh dill

Recipe Instructions

Heat the butter in a medium saucepan. When the foaming subsides, cook the shallots until tender. Add the mushrooms, cover and cook for 5 minutes or until tender. (If the mushrooms begin to stick to the bottom of the pan, then add some broth.)

Add the quinoa and broth and bring the liquid to a simmer. Season to taste with salt and pepper and stir in cream if you wish. Bring back up to a simmer, remove from heat and stir in the dill.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6680) - - from the TV FOOD NETWORK

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