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Categories:
quinoa butter onion button mushrooms molasses chicken stock butter fresh shiitake mushrooms heavy cream salt Creme Fraiche fresh chives
Viewed: 81 - Published at: 3 years agoIngredients
- 1/2 cup quinoa
- 2 tablespoons butter
- 1 medium onion, diced
- 1 (8 ounce) package button mushrooms, chopped
- 2 tablespoons molasses
- 3 cups chicken stock
- 1 tablespoon butter
- 2/3 cup chopped fresh shiitake mushrooms
- 1 cup heavy cream
- salt and pepper to taste
- 1/3 cup creme fraiche
- chopped fresh chives
Method
- Toast quinoa in a dry, heavy skillet over medium heat until fragrant.
- In a large saucepan or stockpot, melt 2 tablespoons butter over medium-high heat.
- Stir in onions, and cook until caramelized, about 6 to 8 minutes.
- Stir in quinoa, mushrooms, and molasses; cook until mushrooms release their liquid, adding a little chicken stock if necessary to facilitate cooking.
- Add remaining chicken stock, and bring to a boil; reduce heat to low, and let simmer for 18 to 20 minutes, or until quinoa is cooked.
- Meanwhile, melt 1 tablespoon butter in a skillet over medium heat.
- Cook shiitake mushrooms in butter until softened; set aside.
- Puree soup in a food processor or blender, and return to saucepan.
- Stir in cream, and heat (DO NOT BOIL).
- Season with salt and pepper to taste.
- Garnish with creme fraiche, shiitake mushrooms, and chives.
