Some days you just need a bowl of soup. Not the canned kind, but a real, hearty soup that fills you up and makes the whole house smell amazing. This is that soup.
It’s packed with earthy mushrooms, filling quinoa, and a broth so good you’ll want to drink it straight from the pot. I’ve made this countless times, both in busy restaurant kitchens and on lazy Sundays at home.
This recipe is simple. It’s good for you. And it tastes way better than something this easy has a right to. Let’s get cooking.
What You’ll Need
- Olive oil
- A large yellow onion
- Celery stalks
- Carrots
- Garlic cloves
- Cremini or baby bella mushrooms
- Dried thyme
- Dried rosemary
- Vegetable broth
- Uncooked quinoa
- Soy sauce or tamari
- Fresh spinach or kale
- Salt and black pepper
- Fresh parsley for garnish
- A squeeze of lemon juice (optional, but recommended)
Tools For the Job
- A large pot or Dutch oven
- A sharp knife
- Cutting board
- Measuring cups and spoons
- A wooden spoon or spatula
- A fine-mesh sieve (for rinsing quinoa)
| Quick Look | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings | 6 bowls |
| Difficulty | Easy |
Step-by-Step Guide to Mushroom Quinoa Soup
Step 1: Place your large pot over medium heat and add a splash of olive oil. Once it shimmers, add the chopped onion, celery, and carrots. Cook for about 5-7 minutes, stirring here and there, until they start to soften.
Step 2: Add the minced garlic and cook for just one more minute until you can smell it. Don’t let the garlic burn, or it will turn bitter.
Step 3: Turn the heat up to medium-high. Add the sliced mushrooms to the pot. Let them cook without stirring for a few minutes. This helps them get some nice brown color. Then, stir and cook until they have released their water and started to brown.
Step 4: Sprinkle in the dried thyme, rosemary, salt, and pepper. Stir everything together for about 30 seconds to wake up the herbs.
Step 5: Pour in the vegetable broth and the soy sauce. Bring the soup to a boil, then reduce the heat to a gentle simmer.
Step 6: While the soup is heating up, rinse your quinoa in a fine-mesh sieve under cold water. This is a key step to remove any bitterness. Add the rinsed quinoa to the pot.
Step 7: Let the soup simmer for about 15-20 minutes, or until the quinoa is cooked. It will look like it has “popped” open and is tender.
Step 8: Turn off the heat. Stir in the fresh spinach or kale. The heat from the soup will wilt the greens in just a minute or two.
Step 9: Give the soup a final taste. Add a squeeze of lemon juice if you have it. It really brightens up all the flavors. Garnish with fresh parsley before serving.
Pro Tips from My Kitchen
Don’t Crowd the Mushrooms: When you add the mushrooms to the pot, spread them out. If the pot is too crowded, the mushrooms will steam instead of brown. Browning equals flavor. Cook them in two batches if you need to.
Rinse That Quinoa: I can’t say this enough. Quinoa has a natural coating called saponin that can taste soapy or bitter. A quick rinse under cold water gets rid of it completely. Don’t skip this.
The Power of Umami: The soy sauce in this recipe isn’t just for salt. It adds a deep, savory flavor called umami that makes the mushroom taste even more mushroomy. Tamari is a great gluten-free option.
Save Your Veggie Scraps: I keep a bag in my freezer for onion peels, carrot ends, and celery bottoms. Once it’s full, I simmer them in water for an hour to make a free, flavorful vegetable broth.
| Ingredient | Easy Swap Idea |
|---|---|
| Quinoa | Brown Rice, Farro |
| Spinach | Kale, Swiss Chard |
| Cremini Mushrooms | Shiitake, White Button |
| Vegetable Broth | Chicken Broth |
Substitutions and Variations
Change Up the Mushrooms: Any mushroom works here. White button mushrooms are fine. A mix of shiitake and cremini adds a deeper flavor.
Try Different Grains: If you don’t have quinoa, you can use brown rice or farro. Just remember to adjust the cooking time based on the package directions for that grain.
Make It Creamy: For a richer soup, stir in a splash of coconut milk or heavy cream at the very end.
Add More Protein: To make it even more filling, add a can of drained chickpeas or white beans along with the broth.
Meal Pairing Suggestions
This soup is a full meal on its own.
But if you want to serve something with it, you can’t go wrong with a piece of crusty bread for dipping. A simple green salad with a light vinaigrette also works well.
| Diet Type | Simple Change |
|---|---|
| Vegan | Recipe is vegan! |
| Gluten-Free | Use tamari, not soy sauce. |
| Nut-Free | Recipe is nut-free. |
Leftovers and Storage
This soup is great the next day. The flavors actually get even better.
Store it in an airtight container in the fridge for up to 4 days. The quinoa will soak up some of the broth, so you may need to add a splash of water or broth when you reheat it.
You can reheat it in a pot on the stove or in the microwave.
FAQs
Q1. Can I freeze this soup?
Ans: Yes. Let the soup cool completely, then store it in a freezer-safe container. It will last for up to 3 months. Thaw it in the fridge overnight before reheating.
Q2. My quinoa got mushy. What happened?
Ans: You probably overcooked it. Quinoa cooks quickly. Start checking it at the 15-minute mark. It’s done when the little “tail” (the germ) has separated from the seed.
Q3. Can I use pre-cooked quinoa?
Ans: You can. Just make the soup without the quinoa. Then, stir in about 3 cups of cooked quinoa at the end with the spinach and let it heat through.
Wrapping Up
That’s all there is to it. A simple, delicious, and healthy soup that’s perfect for any night of the week. It proves that you don’t need a long list of fancy ingredients to make something truly satisfying.
Give this recipe a try. I think you’ll love it.
When you make it, drop a comment below and let me know how it turned out. I love hearing from you.
