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Many Mushroom and Quinoa Soup

PAIR WITH

Quinoa, Apple, and Cheddar Muffins

(PAGE 171)

A bit reminiscent of old-fashioned mushroom-barley soup, this version gets a modern update with earthy quinoa and wild mushrooms. The protein in the quinoa plus the meatiness of the mushrooms make this hearty soup a satisfying meal; no one will notice that it’s vegan

.

SERVES

6

ACTIVE TIME

25

MINUTES

TOTAL TIME

45

MINUTES

1 oz [30 g] dried porcini mushrooms

1 cup [240 ml] boiling water

2 Tbsp extra-virgin olive oil

8 oz [230 g] wild or wild-cultivated mushrooms (oyster, cremini, or shiitake), tough stems discarded, caps and tender stems sliced

Sea salt

Freshly ground black pepper

1

/

4

cup [60 ml] dry sherry

1 large yellow onion, chopped

1 medium red bell pepper, seeded and chopped

2 celery stalks, thinly sliced

1 large carrot, peeled and thinly sliced into coins

4 cups [960 ml] mushroom broth

One 14.5-oz [410-g] can fire-roasted diced tomatoes with juice

1