Ingredients
2 tsp grapeseed oil
1 cup chopped onions
1 pound cremini or other mushrooms, sliced
4 cups vegetable, chicken or beef stock
2 cups water
1/2 cup quinoa
1 tbsp (or more) roasted garlic
2 tsp chopped fresh thyme
3/4 tsp salt
1/4 tsp pepper
1 cup chopped fresh spinach
Parmesan cheese
Preparation
Heat oil in large auscepan over medium low heat. Add onions and cook, covered for 8 minutes or until the onion is soft and translucent.
Add the mushrooms and cook, covered for another 7 minutes or until they soften. Remove 1 1/2 cups of the mushroom mixture and set aside.
Add the stock, water, quinoa, roasted garlic, thyme, salt and pepper to the saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until the quinoa is tender. Puree soup with a hand blander or in a blender. Return soup to the saucepan. Stir in the spinach and reserved mushrooms, Cook gently until heated through. Sprinkle with parmesan.
