Sauteed Soup
Description
A comforting Mediterranean-style soup featuring sautéed fresh and dried porcini mushrooms. The quinoa is cooked in mushroom broth for deep, earthy flavor. Seasoned with cumin, coriander, and oregano, this dish is perfect for cold days.Directions
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Place the dried porcini mushrooms into a bowl.
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Bring 1 cup of water to a boil, then pour over the mushrooms and let sit for 15 minutes.
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Remove porcinis and set aside, reserving the soaking liquid.
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Strain the liquid through a cheesecloth to remove any grit.
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Prepare the quinoa: Bring the mushroom soaking liquid and white wine to a boil, then stir in the quinoa.
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Return to a boil, reduce to a simmer, cover and cook until the quinoa is tender, about 30 minutes.
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Let rest for five minutes, fluff with a fork, then set aside, covered.
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While quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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Add fresh mushrooms and sauté until they release their liquids and begin to brown.
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Add the porcini mushrooms and cook for an additional two minutes.
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Fold the mushrooms into the quinoa and serve.
Nutrition Facts
Servings 1 cups
- Amount Per Serving
- Calories 323kcal
- % Daily Value *
- Total Fat 11.6g18%
- Saturated Fat 1.4g7%
- Sodium 52mg3%
- Total Carbohydrate 43.4g15%
- Dietary Fiber 9.8g40%
- Sugars 8.2g
- Protein 14.4g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
mushroom, quinoa, porcini, mediterranean, vegetarian, gluten-free, soup, cumin, coriander, oregano, hearty, comfort food
