Name: Cream of Quinoa Mushroom Soup
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Dairy	Vegetarian	Soup	4	Servings

INGREDIENTS

		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

INSTRUCTIONS

Date: Fri, 26 Apr 1996 17:15:04 -0700 (PDT)
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
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.

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