Title: Cream of Quinoa Mushroom Soup
Categories: Soup
Yield: 4 Servings

Pam; broth, vinegar or wine
-for sauteing
2 tb Minced shallots
8 oz Mushrooms; wiped clean and
-finely chopped
1 c Cooked quinoa
3 c Non-fat broth
1/2 c Evaporated non-fat milk
Salt and freshly ground
-black pepper
1/4 c Chopped fresh dill

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

From: "Tina D. Bell"

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 non-fat 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.