Cream of quinoa mushroom soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pam; broth, vinegar or wine for sauteing | ||
| 2 | tablespoons | Minced shallots |
| 8 | ounces | Mushrooms; wiped clean and finely chopped |
| 1 | cup | Cooked quinoa |
| 3 | cups | Non-fat broth |
| ½ | cup | Evaporated non-fat milk |
| Salt and freshly ground black pepper | ||
| ¼ | cup | Chopped fresh dill |
Directions
Date: Fri, 26 Apr 1996 17:15:04 -0700 (PDT) From: "Tina D. Bell" <tdbell@...> Source: COOKING MONDAY TO FRIDAY, SHOW #MF6680, ADAPTED BY TINA BELL Heat the Pam or liquid of choice in a medium saucepan. 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 non-fat evaporated milk (or milk substitute). Bring back up to a simmer, remove from heat and stir in the dill. Yield: 4 servings.
FATFREE DIGEST V96 #123
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .