Ingredients
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2 Tablespoons of Olive Oil
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5 cups of Mushrooms
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4 Shallots
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4 to 5 cloves of Garlic
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2 Tablespoons of Quinoa Flour
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2 cups of Coconut Milk
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2 to 3 cups of low sodium Chicken broth
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1/3 cup of Quinoa
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1 Lemon Juice
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Dash of Salt
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Black Pepper
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Sriracha Sauce
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Parsley
Directions
This is a delicious soup dish you can make whenever you need something warm on a cold winter’s night. Serve with bread for the tastiest results.
Steps
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1
Done
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In a pot set over medium to high heat, add in the sliced mushrooms, chopped shallots and minced garlic. Cook for 5 minutes or until soft. |
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2
Done
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Add in the quinoa flour and the chicken broth. Allow to come to a boil. Lower the heat to low and cover. Cook for 20 minutes or until the quinoa is cooked through. |
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3
Done
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Add in the lemon juice. Season with a dash of salt and black pepper. Add in the Sriracha sauce and cook for an additional 5 minutes. |
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4
Done
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Remove from heat. Serve with a garnish of chopped parsley. |
