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  • Mushroom Stoup

    1 vote
    Mushroom Stoup
    Servings: 5
    by Unknown Chef
    41 recipes
    >
    So, with the bit of cold spell here in the southwest, relatively speaking, I wanted to make a soup that we have not had for a long time. Decided on mushroom soup. My challenge is making sure the weekly menu is gluten free for my Babe. This dish is gluten free and vegan. I made the dinner in "Bubba", my electric pressure cooker. Using a slow cooker on low for 6-8 hours would work too. If you cook on the stove then brown the mushrooms first, about eight minutes and prepare the remainder of the recipe as you would a vegetable soup. We wanted the soup more like a stoup so I added a cup of organic quinoa before setting the cooking time on Bubba. The quinoa was perfectly cooked and stoupped the soup. For more of a soup consistency, use a half cup or less of quinoa. Mangia.

    Ingredients

    • 16 oz baby portobello mushrooms
    • 1 cup of quinoa
    • two stalks of celery
    • two carrots
    • 1 onion
    • 32 oz of gluten free and vegan vegetable broth
    • three cloves of garlic
    • two handfuls of frozen chopped spinach
    • 1 tsp thyme powder
    • fresh ginger - about two inches long and a quarter inch wide
    • salt and pepper to taste

    Directions

    1. Mushrooms - clean and cut into equal proportion slices and set aside.
    2. Ginger - remove the skin, mince and set aside.
    3. Quinoa - measure out one cup, set aside.
    4. Garlic - peel off the skins and set aside.
    5. Onion - peel skin, rough chop and set aside.
    6. Carrots -peel then chop into equal size slices and set aside.
    7. Celery - wash, trim, cut into equal size slices, and set aside.
    8. Spinach - measure out two handfuls of the frozen chopped spinach, place in a bowl and set aside.
    9. Bubba has a browning function so I browned the mushrooms in the pressure cooker for five minutes.
    10. Then, add the celery, carrots, onion, ginger, and saute for a couple of minutes.
    11. Next, pour in the vegetable broth. Stir.
    12. Add the chopped spinach and thyme. Stir a bit.
    13. Press the garlic cloves and stir to incorporate.
    14. I then set Bubba for three minutes on high pressure and released the pressure manually.
    15. Dish out into soup bowls. Taste, add salt and pepper to your preferences.
    16. Note, cook time equals 3 minutes of cooking plus about 10 or so to bring pressure up in cooker. I've never timed the pressure up phase.

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