Mystic Mushroom and Quinoa Chowder

1. 1

   Toast quinoa in a dry, heavy skillet over medium heat until fragrant.

2. 2

   In a large saucepan or stockpot, melt 2 tablespoons butter over medium-high heat.

3. 3

   Stir in onions, and cook until caramelized, about 6 to 8 minutes.

4. 4

   Stir in quinoa, mushrooms, and molasses; cook until mushrooms release their liquid, adding a little chicken stock if necessary to facilitate cooking.

5. 5

   Add remaining chicken stock, and bring to a boil; reduce heat to low, and let simmer for 18 to 20 minutes, or until quinoa is cooked.

6. 6

   Meanwhile, melt 1 tablespoon butter in a skillet over medium heat.

7. 7

   Cook shiitake mushrooms in butter until softened; set aside.

8. 8

   Puree soup in a food processor or blender, and return to saucepan.

9. 9

   Stir in cream, and heat (DO NOT BOIL).

10. 10

    Season with salt and pepper to taste.

11. 11

    Garnish with creme fraiche, shiitake mushrooms, and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.