The colder months are perfect for testing out cozy new recipes in the kitchen made with wholesome, nutritious and hearty ingredients.
Particularly during all these months of enforced shutdowns due to the ongoing pandemic, comfort food has taken on a whole new meaning. But while winter is the best time of year to make hearty stews and soups, it’s easy to start running out of ideas. We all have our favourite go-to recipes, but you can easily put a new spin on classic favourites.
This soup recipe by Renée Kohlman from the Sweetsugarbean food blog is a fun twist on the traditional mushroom and barley, with quinoa swapped in for the barley and added bacon for a little depth of flavour.
Bursting with antioxidants and other important nutrients, not to mention being low in calories, mushrooms are great to use in the winter as they are the only vegetable that contains vitamin D. And as we all know, vitamin D can’t be manufactured by our body; we have to get it from outside sources, like the sun.
For this recipe, we’ve used sliced cremini mushrooms, but feel free to use whatever mushrooms you like. Also, a little splash of sherry does wonders in the taste department, while the protein in the quinoa plus the meatiness of the mushrooms make the soup a hearty, satisfying meal perfect for fall and winter weather.
If you want to maintain the soup as a vegetarian option, it’s still great without the bacon.
Hearty Mushroom Quinoa Soup with Bacon
Prep time: 15 minutes
Cook time: 35 minutes
2 tbsp butter
1 large yellow onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
200 g sliced cremini mushrooms
2 garlic cloves, minced
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1/4 cup sherry
4 cups low-sodium vegetable or chicken broth
1 can (19 oz/540 mL) diced tomatoes
1/2 cup quinoa, rinsed
2 cups chopped kale, tough centre stems removed
5 slices cooked bacon, chopped
1 tbsp low-sodium soy sauce or tamari
1. Melt butter in a Dutch oven over medium-high heat. Add onion, carrot and celery. Cook for a few minutes then stir in mushrooms. Sauté for 3 minutes, then stir in garlic. Cook for another minute or two, until the vegetables are tender, and mushrooms have released their juices.
2. Stir in sherry and cook until vegetables have absorbed the liquid, about 2 minutes. Stir in broth, diced tomatoes and quinoa. Cover, bring to a boil, then turn the heat down to low and simmer for 20 to 25 minutes until quinoa is cooked through.
3. Stir in kale, bacon and soy sauce. Simmer until kale is softened, about 5 to 7 minutes. If you find it too thick, thin with a bit more broth or water. Season to taste with more salt and pepper, if desired. Enjoy!
Find more delicious mushroom recipes at mushrooms.ca