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.