Mystic Mushroom and Quinoa Chowder Good Recipes

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Mystic Mushroom and Quinoa Chowder

"A tasty soup with mushrooms and quinoa; exquisite as a first course or a outstanding accompaniment to a salad or sandwich for a meal."

Ingredients :

1/2 cup quinoa
2 tablespoons butter
1 medium onion, diced
1 (eight ounce) package button mushrooms, chopped
2 tablespoons molasses
3 cups hen stock
1 tablespoon butter
2/3 cup chopped clean shiitake mushrooms
1 cup heavy cream
salt and pepper to flavor
1/three cup creme fraiche
chopped fresh chives

Instructions :

Prep : 10M	Cook : 6M	Ready in : 40M

Toast quinoa in a dry, heavy skillet over medium warmth until fragrant.
In a big saucepan or stockpot, melt 2 tablespoons butter over medium-high warmth. Stir in onions, and cook dinner till caramelized, about 6 to 8 minutes. Stir in quinoa, mushrooms, and molasses; cook until mushrooms launch their liquid, adding a bit fowl stock if important to facilitate cooking. Add final bird stock, and bring to a boil; reduce warmness to low, and let simmer for 18 to twenty minutes, or till quinoa is cooked.
Meanwhile, melt 1 tablespoon butter in a skillet over medium warmth. Cook shiitake mushrooms in butter till softened; set apart.
Puree soup in a food processor or blender, and return to saucepan. Stir in cream, and heat (DO NOT BOIL). Season with salt and pepper to flavor. Garnish with creme fraiche, shiitake mushrooms, and chives.

Notes :

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