About this recipe:A delicious change from your average mushroom soup. This mushroom soup is well flavoured and has the addition of quinoa. It's perfect for a first course when served with a crusty bread roll.
1 medium onion, diced
225g button mushrooms, chopped
2 tablespoons black treacle
750ml chicken stock
100g fresh shiitake mushrooms, chopped
250ml double cream
salt and pepper to taste
5 tablespoons creme fraiche
chopped fresh chives
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:30min › Ready in:40min
Toast quinoa in a dry, heavy frying pan over medium heat until fragrant.
In a large saucepan melt 30g butter over medium-high heat. Stir in onions and cook until caramelised, about 6 to 8 minutes. Stir in quinoa, mushrooms and black treacle; cook until mushrooms release their liquid, adding a little chicken stock if necessary to facilitate cooking. Add remaining chicken stock and bring to the boil; reduce heat to low and let simmer for 18 to 20 minutes or until quinoa is cooked.
Meanwhile, melt 15g butter in a frying pan over medium heat. Cook shiitake mushrooms in butter until softened; set aside.
Puree soup in a food processor or liquidiser and return to saucepan. Stir in cream and heat (DO NOT BOIL). Season with salt and pepper to taste. Garnish with creme fraiche, shiitake mushrooms and chives.