Quinoa Mushroom Soup

INGREDIENTS

2    tablespoons butter

2    cups fresh Crimini mushrooms, thinly sliced *

2    tablespoons olive oil

1    medium white onion, chopped (1 cup)

1    stalk celery, leaves included, chopped (1 cup)

1    medium potato, diced small (1 cup)

½   small red bell pepper, chopped

3    cups low sodium chicken broth

2    cups dry white table wine or water

1    tablespoon dried marjoram

¼   cup quinoa

1    tablespoon dry sherry wine

1    teaspoon salt

METHOD

Melt 2 tablespoons of butter in a medium sauce pan over medium-high heat and add the mushrooms. Cook the mushrooms, stirring occasionally, for 5 to 6 minutes until they are browned. Transfer to a small bowl with a slotted spoon and set aside.

In a large sauce pan over medium high heat, add the oil, the onion, celery, potato and bell pepper. Cook until the onion is translucent, about 4 to 5 minutes. Add the broth, wine and marjoram to the sauce pan, cover and cook for 6 to 8 minutes until all the vegetables are soft.

Working in batches if necessary, add to a food processor or blender and process to a puree. Return to a clean large sauce pan, add the quinoa, cover and cook for 15  minutes, until the quinoa is soft. Add the mushrooms, sherry and salt, reheat for 3 to 4 minutes and serve.

*NOTE: Or substitute ½ ounce dry mushrooms steeped in 1 cup of heated dry white wine for 10 minutes.