Friday, November 2, 2012


Newfoundland is

soup weather!

Light and Creamy Mushroom Soup, to be more specific.

In Newfoundland there are so many months of the year that are grey and wet and just designed for warm soup served with big slices of fresh bread. It is one of the things that makes the dull fall and winter so much more pleasant.

My friend, Laura, introduced me to this recipe earlier this year, and I have made it almost every weekend since, because I love it so much.

It's from the cookbook I'm always raving about on this blog, Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming. They actually have a new cookbook out called Quinoa Revolution that I can't wait to check out.

I adapt this recipe very slightly by crumbling bacon and sprinkling mozzarella cheese on the soup when it is finished, which probably nullifies the word "Light" from the title.

Here is the original recipe:

Light and Creamy Mushroom Soup
from Quinoa 365: The Amazing Superfood

1/2 cup of quinoa
2 Tbsp of butter
1 cup diced onion
8 cups chopped white button mushrooms
4 cups chicken or vegetable stock
1 tsp minced fresh (or roasted) garlic
1 cup half and half cream (10-12%) (more for garnish)
1/2 tsp salt
Pinch of ground black pepper
3 Tbsp half and half cream (10-12%)
3 Tbsp finely chopped chives (optional)

Place the quinoa in a large, dry saucepan over medium heat. Toast the quinoa until fragrant, about 5 minutes, stirring frequently. Place the quinoa in a bowl and set aside.

Melt the butter in the same large saucepan and saute the onion and mushrooms until the onion is opaque and tender, about 7 to 8 minutes. 

Remove 1 1/2 cups of the mixture and set aside. 

Add the toasted quinoa, stock and garlic to the saucepan and bring to a boil. 

Cover, reduce to a simmer, and cook until the quinoa is tender, about 18 minutes. 

Puree the cooked mixture with a hand blender, or cool slightly and puree in 2 batches in a blender or food processor. 

Return soup to the saucepan and season with salt and pepper. Add the reserved mushroom mixture and the 1 cup of cream. Reheat gently, being sure not to boil the soup. 

Garnish each serving with a drizzle of cream and some chives (if using).

I am a terrible, terrible cook, but this comes out great every time I make it.


See the original Project 52 at Styleberryblog here. 

Newfoundland is...
52:1: Mostly Grey and Wet
52:2: Childhood Dreams Coming True
52:3: An Opportunity for Growth
52:4: Shifting Priorities
52:5: Blue Bays
52:6: Early Fog-filled Mornings
52:7: Sunsets
52:8: Pajama Parties
52:9: Far Away From Grandparents
52:10: An Opportunity to Save
52:11: Staying Creative
52:12: Succumbing to Autumn
52:13: Friendly Neighbors
52:14: Bedtime Rituals
52:15: Lots of Paperwork

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