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Quinoa Mushroom Soup
One cup of Keen One Whole Seed Tricolor Quinoa
4 cups vegetable or chicken broth
2-3 cloves of garlic
Liberal amount of fresh mushrooms (we used white, brown, and shiitake for this recipe)
Optional: Fresh Herbs (parsley, cilantro, or rosemary)
Finely chop and sauteé the garlic and onion with butter. Keep heat low to prevent browning.
Boil mushroom in 1/2 cup of water for 15 minutes.
Add the mushrooms to the onion/garlic. Set aside stock for later.
Let vegetable mixture sweat on low heat for around ten minutes.
Meanwhile, heat cups of stock in a large saucepan and add boiled mushroom stock.
Add vegetables and herbs to the stock and let simmer for at least one hour.
While the soup simmers, cook the quinoa in a separate saucepan and add it to the soup. This will prevent the quinoa from absorbing excessive amounts of the stock.
Season to taste and enjoy!
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