Making soup is one of the easiest ways to use up the stragglers in the refrigerator: a handful of mushrooms, half an onion, the remaining stalks of celery, a few leaves of collard greens. A bowl of brothy, vegetable soup is comforting, but adding a generous scoop of a protein-rich quinoa makes it even more nourishing. No need for bread!
Mushroom Soup with Quinoa
- 2 tablespoons olive oil
- ½ onion, chopped
- 1 stalk celery, thinly sliced
- coarse salt
- handful of sliced mushrooms, such as chanterelle, shiitake, or cremini
- a few collard green leaves, rib removed and sliced
- 4 cups chicken stock
- pinch red chile flakes
- cooked quinoa
Heat oil in a medium pot over medium heat. Add onion and celery and cook until fragrant. Add mushrooms and season with salt; sauté until tender. Stir in collard greens and stock. Bring to a simmer and cook until greens are tender, about 30 minutes. Season soup with salt and chile flakes. Mound quinoa in a bowl and ladle with soup.