Chicken Soup

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Servings: 2 cups Difficulty: Advanced
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A creamy, hearty mushroom and quinoa soup with earthy flavors and a velvety texture
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This creamy mushroom soup is a comforting twist on classic chicken soup, featuring tender white button mushrooms and protein-rich quinoa. The broth is enriched with a splash of half-and-half and milk, creating a luxuriously smooth texture without being overly heavy. Aromatics like minced shallot and fresh thyme add depth and fragrance, making every spoonful warm and inviting. It’s perfect for chilly evenings or when you need a nourishing, easy-to-make meal. Serve it with crusty bread for dipping or as part of a light dinner. This soup comes together quickly, using simple pantry staples, yet delivers restaurant-quality flavor and satisfaction.

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Chicken Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 707.9

Description

This creamy mushroom soup is a comforting twist on classic chicken soup, featuring tender white button mushrooms and protein-rich quinoa. The broth is enriched with a splash of half-and-half and milk, creating a luxuriously smooth texture without being overly heavy. Aromatics like minced shallot and fresh thyme add depth and fragrance, making every spoonful warm and inviting. It&# 226;ÂÂs perfect for chilly evenings or when you need a nourishing, easy-to-make meal. Serve it with crusty bread for dipping or as part of a light dinner. This soup comes together quickly, using simple pantry staples, yet delivers restaurant-quality flavor and satisfaction.

Ingredients

Directions

  1. Rinse 1/2 cup quinoa under cold water until the water runs clear.
  2. In a small saucepan, bring 3/4 cup chicken stock to a boil.
  3. Stir in the rinsed quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until tender and liquid is absorbed.
  4. Remove quinoa from heat, let stand covered for 5 minutes, then fluff with a fork and set aside.
  5. In a large pot or Dutch oven, melt 2 tablespoons unsalted butter over medium heat.
  6. Add 1 minced shallot and sauté for 3-4 minutes until softened and translucent.
  7. Add 8 ounces chopped white button mushrooms and cook, stirring occasionally, for 8-10 minutes until browned and tender.
  8. Stir in 2 tablespoons chopped fresh thyme and cook for 1 minute until fragrant.
  9. Pour in 3 cups chicken stock and bring to a gentle simmer.
  10. Add the cooked quinoa to the pot and simmer for 5-7 minutes to allow flavors to meld.
  11. Reduce heat to low and stir in 1/4 cup half and half and 1/4 cup milk.
  12. Warm the soup gently for 2-3 minutes without boiling to prevent curdling.
  13. Taste and season with salt and black pepper to preference.
  14. Ladle into bowls and serve hot, garnished with fresh thyme if desired.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 707.9kcal
% Daily Value *
Total Fat 37.2g58%
Saturated Fat 13.1g66%
Cholesterol 223.7mg75%
Sodium 207.9mg9%
Total Carbohydrate 15.9g6%
Dietary Fiber 3.9g16%
Sugars 5.2g
Protein 69.5g139%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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