Mushroom Quinoa Soup

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Mushroom Quinoa Soup

This light soup is so satisfying with its whole-grain quinoa and large heap of sliced mushrooms. It is a little different in that it is assembled after the ingredients are cooked so the broth remains clear and it looks gorgeous.
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Soup, Main Course, Entree
Cuisine: American, Plant Based, Vegetarian
Keyword: soup, mushroom, whole grain, umami
Servings: 4 people
Calories: 224kcal
Author: Judy Doherty


  • 3 cups mushrooms sliced, assorted, fresh
  • 1 tablespoon olive oil extra virgin
  • 2 each garlic cloves peeled and minced
  • 1 cup quinoa assorted colors or your choice
  • 1 cup water for cooking quinoa
  • 2 cups low-sodium broth chicken or vegetable
  • 1 sprig fresh sage fresh or use 1 tsp dried
  • 4 sprigs fresh thyme or use 1 tsp dried
  • 1 sprig Italian parsley for garnish


  • Cook the quinoa according to package directions using the quinoa and water. It is best to use a rice cooker so you have total unattended cooking time. Once it is done keep warm until later use.
  • Rinse the mushrooms and dry well with a paper towel. Slice them thin. Heat the olive oil in a large skillet over medium high. Add the mushrooms. Do not stir for a few minutes. Allow them to turn brown. Add the garlic and toss all together. Cook until the mushrooms are almost tender.
  • Bring the broth to a boil. Add the quinoa and mushrooms. Remove from fire. Serve hot with the herbs as garnish.
  • We also added cranberries and cornbread and made this a meatless meal!


Use a variety of fresh mushrooms from your local store. White field mushrooms, crimini, shitake, baby bella, etc. Find the ones you like! 


Serving: 1cup | Calories: 224kcal | Carbohydrates: 32g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 51mg | Potassium: 554mg | Fiber: 5g | Sugar: 0.5g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 8mg
Tried this recipe?Let us know how it was!
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