Sweet C's Creamy Garlic, Mushroom, Quinoa Soup

Creamy Garlic, Mushroom, Quinoa Soup

Ingredients:

1 package: sliced mushrooms
1 clove: garlic diced
1 tbsp: coconut oil
1/2 tsp: salt
1/2 tsp: fresh ground pepper (I use peppercorn melange)
1 tsp: garlic powder
1 tsp: sage
1 tsp: thyme
5 tbsp: butter
5 tbsp: flour
1 cup: uncooked quinoa
2 cups: water
1 tsp: garlic powder
1 clove: garlic diced
1 tbsp: coconut oil
2 cups: heavy whipping cream
2 cups: chicken broth

In a saucepan, put 1 tbsp of coconut oil (or whatever kind you prefer) 1 clove of diced garlic and one cup of quinoa. Put on medium heat and stir for two minutes. Add 2 cups of water and 1 tsp of garlic powder. Stir. Bring to a boil and stir occasionally until water is absorbed. Set aside.


In a medium fry pan, put 1 tbsp of coconut oil and one clove of garlic. Add mushrooms and cook over medium heat. Stir occasionally until mushrooms are tender and cooked. Set aside.

In a stockpot, melt butter on medium high and whisk in flower to form a roux. Add heavy whipping cream and chicken broth. Whisk together. Add salt, pepper, sage, thyme, garlic powder and whisk together. Bring to a boil while stirring constantly. Lower to medium and let simmer until thickened. Stir every few minutes. Add mushrooms and continue to stir.

Do not add quinoa to the soup. When you are ready to serve, put a scoop of quinoa in your bowl and ladle soup over it. Serve immediately.