Cream Of Quinoa Mushroom Soup

1. 1

   Heat a medium saucepan, sprayed with cooking spray.

2. 2

   Cook the shallots until tender.

3. 3

   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. )

4. 4

   Add the quinoa and broth and bring the liquid to a simmer.

5. 5

   Season to taste with salt and pepper and stir in non-fat evaporated milk (or milk substitute).

6. 6

   Bring back up to a simmer, remove from heat and stir in the dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.