Mushroom Vegetable Quinoa Soup

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 2 tablespoons fresh thyme, minced
• 2 cups white mushrooms, stems removed and sliced
• 2 cups package cremini mushrooms, stems removed and sliced
• 8 cups low sodium vegetable broth
• 1/2 cup rinsed quinoa
• Salt and black pepper, to taste

Directions

1. Place a soup pot over medium heat and coat with the olive oil. Add the onion, carrots, and celery and cook until tender, about 5 minutes.
2. Stir in the garlic, bay leaves, thyme, and mushrooms and cook until mushrooms are tender, about 5 minutes.
3. Pour in the vegetable broth and bring the liquid to a boil.
4. Add the quinoa and and continue to simmer for 20 minutes to cook the quinoa. Stir the soup occasionally while simmering. Season with salt and black pepper, to taste. Ladle into bowls and serve.

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