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Quinoa and Mushroom Chowder Recipe

Ingredients

How to make it

  • Toast the quinoa in a dry frying pan, on medium heat until it’s fragrant.
  • Use a large sized stockpot or saucepan to melt 2 tbsp. of butter on medium-high heat. Stir in the onions, and cook them until they are caramelized, which should take about 6 to 8 minutes. Then stir in the mushrooms, the quinoa and the molasses. Cook until the mushrooms release their liquid; if necessary add a little chicken stock. Add the remaining chicken stock, and allow it to boil. Now reduce the heat to low, and let it simmer until the quinoa is cooked (approx. 18 to 20 minutes).
  • Meanwhile, take a different frying pan and melt 1 tbsp. of butter on medium heat. Sauté the shiitake mushrooms until they are softened; set aside.
  • Use a blender or a food processor to puree the soup, and then return it to the saucepan. Stir in the cream and heat the mix, paying the necessary attention to NOT LET IT BOIL. Add salt and pepper to taste and garnish with shiitake mushrooms, crème fraiche and chives.

Reviews & Comments 2

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  • sday5 17 years ago
    I am anxious to try this but need to get mushrooms and cream. I have used quinoa in a soup and a salad. I really like it and it is so good for you.
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  • bobecque 18 years ago
    i just bought some quinoa and have been wanting to try something new like this with it. sounds very interesting.
    Was this review helpful? Yes Flag

The Cook

draculusa Lisbon, PT

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