Mushroom quinoa soup combines earthy cremini mushrooms, tender vegetables, and nutty quinoa in a deeply savory broth.
A flour-and-butter roux and dry red wine give this comforting soup extra body and rich flavor.
Prep: 15 min · Cook: 53 min · Total: 1 hr 8 min
Cuisine: American · Course: Soup
Mushroom Quinoa Soup Recipe Card
Ingredients
Instructions
- Melt the butter in a large saucepan over medium heat. Take the pan off the heat and gradually whisk in the flour until smooth. Whisk in the salt and pepper.
- Return the pan to medium heat and cook the roux, stirring constantly, for about 3 minutes, until it begins to turn golden. Stir in the leek, carrot, and celery.
- Pour in the wine slowly while whisking. Reduce the heat to low and simmer for about 20 minutes, stirring occasionally, until the vegetables soften and the mixture thickens.
- Meanwhile, bring the broth to a simmer in a second saucepan. Add the mushrooms and cook uncovered for 10 minutes.
- Pour the mushroom broth into the vegetable mixture and bring to a boil. Reduce the heat to medium-low, stir in the quinoa, and simmer uncovered for about 20 minutes, until the quinoa is tender. Adjust the seasoning and serve with parsley, if desired.
Tips for the Best Mushroom Quinoa Soup
- Rinse the leek after slicing to remove grit hidden between the layers.
- Rinse quinoa in a fine-mesh strainer to prevent a bitter flavor.
- Let the roux cook until lightly golden for a deeper, toastier base.
- Keep the final simmer gentle so the quinoa cooks evenly without absorbing all the broth.
Substitutions and Variations
Use chicken broth for a richer non-vegetarian version, or vegetable broth to keep the soup vegetarian. Baby bella or white button mushrooms can replace cremini. For an alcohol-free soup, substitute additional broth plus one tablespoon of balsamic vinegar for the wine.
Storage and Reheating
Refrigerate in a covered container for up to 4 days. Quinoa continues to absorb liquid, so add a splash of broth or water when reheating. Freeze for up to 2 months and thaw overnight in the refrigerator.
Frequently Asked Questions
Can I make this soup gluten-free?
Yes. Replace the all-purpose flour with a cup-for-cup gluten-free flour blend, or thicken the soup with a cornstarch slurry near the end of cooking.
What does the red wine add?
Dry red wine adds acidity and depth that complement the mushrooms. Simmering mellows its flavor before the broth is added.
Can I cook the quinoa separately?
Yes. Add about 1 cup cooked quinoa during the last 5 minutes. This keeps it from absorbing as much broth during storage.
Prepared with AI assistance from a cookbook reference photo. Ingredient amounts and directions were normalized and rewritten into an original recipe. Review before cooking.
Featured image: AI-generated food photography.