Recipe - Cream Of Quinoa Mushroom Soup

Pam; broth, vinegar or wine
for sauteing
2 tablespoon Minced shallots
8 ounce Mushrooms; wiped clean and
finely chopped
1 cup Cooked quinoa
3 cup Nonfat broth
One half cup Evaporated nonfat milk
Salt and freshly ground
black pepper
One fourth cup Chopped fresh dill

Date: Fri, 26 Apr 1996 17:15:04 0700 (PDT)

From: "Tina D. Bell" tdbell@altair.csustan.edu

Source: COOKING MONDAY TO FRIDAY, SHOW #MF6680, ADAPTED BY TINA BELL 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 nonfat evaporated milk (or milk
substitute). Bring back up to a simmer, remove from heat and stir in the
dill. Yield: 4 servings.

FATFREE DIGEST V96 #123

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.