Recipe - Cream Of Quinoa Mushroom Soup (Mf)

2 tablespoon Unsalted butter
2 tablespoon Minced shallots
8 ounce Mushrooms, wiped clean and
finely chopped
1 cup Cooked quinoa
3 cup Chicken broth
One half cup Heavy cream, half and half
or evaporated low fat milk
Salt and freshly ground
black pepper
One fourth cup Chopped fresh dill

Heat the butter in a medium saucepan. When the foaming subsides, 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 cream if you wish.
Bring back up to a simmer, remove from heat and stir in the dill.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6680 Posted to MCRecipe Digest
V1 #608 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997