Tuesday, February 23, 2016

Garlic, Mushroom, and Quinoa Soup for Crock Pot

2 Tbsp olive oil
1 yellow onion, chopped
1 lb fresh mushrooms, sliced (I used baby portobella)
1 heaping Tbsp fresh minced garlic (I may have used more...I love garlic)
6 cups water
4 tsp chicken base (or 4 bouillon cubes)
½ cup uncooked quinoa
1 tsp dried thyme
Salt and pepper to taste
1 lb ground turkey, browned and drained (optional)
1 cup fresh spinach, chopped

In a frying pan, sauté onion, mushrooms and garlic in olive oil until tender. Transfer to crock pot.  Add remaining ingredients, except spinach.  Cook on high for 5-6 hours or low 8-10 hours.  Stir in spinach for last hour.  May top with Parmesan or sour cream if desired.  Yum!  And smells divine.

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