Creamy and flavorful mushroom and quinoa chowder

This creamy and flavorful chowder combines the earthy flavors of mushrooms with the nutty taste of quinoa. Packed with nutrients and easy to make, this chowder is perfect for a comforting meal on a chilly day. It is filled with delicious mushrooms, quinoa, and aromatic herbs, giving it a rich and satisfying taste. Whether you're a vegetarian or just looking for a nutritious and tasty dish, this mystic mushroom and quinoa chowder will satisfy your cravings.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 teaspoon thyme leaves
• 1 teaspoon rosemary leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups vegetable broth
• 1 cup milk
• 1/2 cup heavy cream
• 2 tablespoons cornstarch
• 1/4 cup water
• Fresh parsley, chopped (for garnish)

Directions

1. Rinse the quinoa under cold water and drain well.
2. In a medium pot, bring the vegetable broth to a boil and add the quinoa. Reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa is cooked and fluffy. Set aside.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
4. Add the sliced mushrooms, thyme leaves, rosemary leaves, salt, and black pepper. Cook for about 5 minutes until the mushrooms are tender and slightly browned.
5. Pour in the vegetable broth, milk, and heavy cream. Bring the mixture to a simmer.
6. In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour the mixture into the chowder, stirring continuously.
7. Simmer the chowder for an additional 10 minutes until it thickens.
8. Stir in the cooked quinoa and let it cook for another 5 minutes to allow the flavors to meld together.
9. Serve the mystic mushroom and quinoa chowder hot, garnished with fresh chopped parsley.

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