Cream of quinoa mushroom soup

4 Servings

Ingredients

Quantity Ingredient
Pam; broth, vinegar or wine for sauteing
2 tablespoons Minced shallots
8 ounces Mushrooms; wiped clean and finely chopped
1 cup Cooked quinoa
3 cups Non-fat broth
½ cup Evaporated non-fat milk
Salt and freshly ground black pepper
¼ cup Chopped fresh dill

Directions

Date: Fri, 26 Apr 1996 17:15:04 -0700 (PDT) From: "Tina D. Bell" <tdbell@...> Source: COOKING MONDAY TO FRIDAY, SHOW #MF6680, ADAPTED BY TINA BELL Heat the Pam or liquid of choice in a medium saucepan. Cook the shallots until tender. Add the mushrooms, cover and cook for 5 minutes or until tender.

(If the mushrooms begin to stick to the bottom of the pan, then add some broth. ) Add the quinoa and broth and bring the liquid to a simmer. Season to taste with salt and pepper and stir in non-fat evaporated milk (or milk substitute). Bring back up to a simmer, remove from heat and stir in the dill. Yield: 4 servings.

FATFREE DIGEST V96 #123

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

Related recipes