Quinoa Porcini Soup
I must have made a variation of this soup 20 times. It's always been good, but when I subbed in porcini mushrooms it was absolutely divine. I'm never going back to the old version again!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tbsp tomato paste
- 2 cloves garlic finely minced
- 2 c onions coarsely chopped
- 5 c vegetable stock
- 1/2 oz dried porcini mushrooms chopped
- 3 large carrots halved lengthwise and thinly sliced crossw
- 3 large celery ribs diced
- 1/2 c dried split peas
- 1/2 c quinoa
- 1 tbsp dried dill
- freshly milled pepper to taste
- Carbohydrate 49.6745895459184 g
- Cholesterol 0 mg
- Fat 1.92758575 g
- Fiber 11.608662502718 g
- Protein 13.6369438979592 g
- Saturated Fat 0.265520375 g
- Serving Size 1 1 Serving (485g)
- Sodium 356.308875 mg
- Sugar 38.0659270432004 g
- Trans Fat 0.278337725 g
- Calories 256 calories
Place everything in a pressure cooker except the pepper. Cook under high pressure for 7 minutes. Quick-release the pressure and stir everything to combine. (The quinoa has a tendency to float to the bottom.) Serve warm with freshly milled pepper over the top. Note: If you don't have porcini mushrooms, any ol' dried mushroom will do. It won't taste nearly as luxurious though! You can also substitute 1/2 pound of fresh mushrooms. Note: If you don't have porcini mushrooms, any ol' dried mushroom will do. It won't taste nearly as luxurious though! You can also substitute 1/2 pound of fresh mushrooms. Variation: In the fall, try adding a bunch of chopped butternut squash before cooking.
