Sunday, January 15, 2012

Shiitake Mushroom and Quinoa Soup

I ordered too many mushrooms from my online CSA this week. This recipe uses the caps for about 1/2 lb. of shiitake mushrooms. I threw the leftover peelings, extra celery, mushroom stems, etc., in a slow cooker to make vegetable broth with the trimmings, so there was very little waste.

1 tablespoon oil
2 tablespoons dried minced onion
2 celery stalks, finely chopped
3 cloves minced garlic
21/2 cups sliced shiitake mushroom caps
1/2 cup dry quinoa (pre-rinsed if needed)
1 teaspoon dry crushed rosemary
4 cups low-sodium vegetable stock (I make my own)
2 cups sweet potato, peeled and sliced into 1/2 inch cubes
1/2 cup turnip, peeled and sliced into 1/2 inch cubes (optional)
1/2 teaspoon dried lemon peel
2 tablespoons lemon juice
ground pepper to taste

Heat the oil over medium heat in a Dutch oven. Add the celery and garlic and cook until the celery becomes tender. Add the minced onion and mushrooms and cook until the mushrooms are tender, about 5 minutes. Add a little broth if the mixture becomes too dry. Stir in the other ingredients except the lemon juice and pepper, then increase the heat to high. Bring to a boil, then reduce heat and cook about 12-15 minutes until the quinoa is done and the sweet potatoes are tender. Remove from heat, stir in the lemon juice, season to taste with the pepper.

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