Food Friday!

So, it snowed yesterday, surprise! And with that snow came the inspiration for a warm healthy supper. Since I'm basically addicted to mushrooms, it was a no-brainer to make this
Mushroom Quinoa Soup. Give it a try!

- olive oil

- 1 cup chopped red onions

- 450 g mushrooms

- 4 cups of home made chicken stock (reduced sodium)

- 1/2 cup quinoa

- 1 large head of garlic

- 1 cup fresh spinach (finely chop)

- fresh thyme

- sea salt

- pepper
- 1 tbsp Greek yogurt

Directions for Roasting Garlic:

- pre-heat the oven to 400 F.

- slice 1cm off the top of the garlic head, to expose the cloves.

- rest the head of garlic in a muffin tin. Pour some olive oil on the garlic and cover with tin foil.
- bake for approximately 30 minutes or until the cloves become soft and can be easily squeezed from the skin.

Directions for Soup:

- heat a small amount of olive oil in a saucepan

- chop the red onions and slice the mushrooms

- fry the onions in the saucepan until softened, then add the mushrooms and fry until cooked.

- remove 1 cup of the fried mixture and set aside

- in the saucepan, add the chicken stock, quinoa, garlic (chop the roasted cloves), desired amount of thyme, sea salt and pepper

- bring to a boil them simmer until the quinoa is cooked (when it becomes translucent and tender).
- purée the soup in a large bowl with a hand blender (or carefully pour the hot liquid into a blender and pulse until the soup is puréed).
- pour the soup back into the saucepan
- add the chopped spinach and reserved fried mushrooms and onions
- reheat until the spinach becomes soft

- serve hot and top with a spoonful of Greek yogurt

- makes 6 servings

This recipe was inspired by one found in Quinoa Revolution.