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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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