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Cream of Quinoa Mushroom Soup

Pam; broth, vinegar or wine for sauteing
2 tb Minced shallots
8 oz Mushrooms; wiped clean and finely chopped
1 c Cooked quinoa
3 c Non-fat broth
1/2 c Evaporated non-fat milk
Salt and freshly ground black pepper
1/4 c Chopped fresh dill


Heat the Pam or liquid of choice in a medium saucepan. Cook the shallots until tender. Add the mushrooms, cover and cook for 5 minutes or until tender. (If the mushrooms begin to stick to the bottom of the pan, then add some broth. ) Add the quinoa and broth and bring the liquid to a simmer. Season to taste with salt and pepper and stir in non-fat evaporated milk (or milk substitute). Bring back up to a simmer, remove from heat and stir in the dill. Yield: 4 servings.




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