Roasted Garlic And Mushroom Soup

1. 1

   Heat oil in large auscepan over medium low heat. Add onions and cook, covered for 8 minutes or until the onion is soft and translucent.

2. 2

   Add the mushrooms and cook, covered for another 7 minutes or until they soften. Remove 1 1/2 cups of the mushroom mixture and set aside.

3. 3

   Add the stock, water, quinoa, roasted garlic, thyme, salt and pepper to the saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until the quinoa is tender. Puree soup with a hand blander or in a blender. Return soup to the saucepan. Stir in the spinach and reserved mushrooms, Cook gently until heated through. Sprinkle with parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.