Cream of Quinoa Mushroom Soup

1. 1

   Heat the butter in a medium saucepan.

2. 2

   When the foaming subsides, cook the shallots until tender.

3. 3

   Add the mushrooms, cover and cook for 5 minutes or until tender.

4. 4

   (If the mushrooms begin to stick to the bottom of the pan, then add some broth.)

5. 5

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

6. 6

   Season to taste with salt and pepper and stir in cream if you wish.

7. 7

   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.