Cream of Chanterelle and Quinoa Soup

Cream of Quinoa Mushroom Soup
Quinoa, a delicate grain originally grown in the Andes, is now also grown in Colorado and New Mexico. It is light and easy to digest and is higher in protein than most other grains. It has a noticeably bitter edge if not rinsed very well.
The mushrooms lend their lovely, woodsy flavor to this light, delicious, protein-filled soup.

2 Tbsp unsalted butter
2 Tbsp minced shallots
8 ounces fresh Chanterelles, wiped clean and chopped fine
1 cup cooked quinoa
3 cups chicken stock
½ cup half and half
sea salt & freshly ground black pepper
¼ cup chopped fresh dill


Heat the butter in a medium saucepan and add the shallots when the foaming subsides. Cook the shallots until tender.

Add the mushrooms,cover and cook for about five minutes or until tender.

Add the quinoa and broth and bring to a simmer. Season to taste with salt and pepper.

Stir in the cream, bring back to a simmer, and remove from heat. Stir in the dill.


Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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