Mushroom Quinoa Soup Recipe

Mushroom Quinoa Soup with earthy mushrooms, nutty quinoa, and aromatic thyme creates a hearty, comforting bowl. Tender vegetables and a savory broth round out this satisfying dish.

June Arthurs
June 24, 2025
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Mushroom Quinoa Soup Recipe

Ingredients

  • 2 tablespoons avocado oil
  • 1 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 tablespoons dried thyme
  • 1 package white mushrooms, stems removed and sliced
  • 1 package cremini mushrooms, stems removed and sliced
  • 2 quarts low sodium vegetable broth
  • 1/2 cup quinoa, rinsed
  • Salt and black pepper, to taste

Sauté the Vegetables

Heat a soup pot over medium heat and add the canola oil. Sauté the diced onion, carrots, and celery until they become tender, which should take about five minutes.

Incorporate the minced garlic, bay leaves, dried thyme, and mushrooms. Cook until the mushrooms are tender, roughly another five minutes.

Add Broth and Quinoa

Pour the vegetable broth into the pot and bring it to a boil. Add the rinsed quinoa and reduce the heat to a simmer. Allow the soup to cook for about 20 minutes, stirring occasionally to ensure the quinoa is evenly cooked.

Season and Serve

Season your soup to taste with salt and black pepper. Ladle into bowls and serve immediately.

Storage Tip

This soup freezes wonderfully. Allow the soup to cool and then transfer it to an airtight container. It can be frozen for up to one month.

Mushroom Quinoa Soup

Mushroom Quinoa Soup with earthy mushrooms, nutty quinoa, and aromatic thyme creates a hearty, comforting bowl. Tender vegetables and a savory broth round out this satisfying dish.
prep time10 minutes
cook time30 minutes
resting or cooling time10 minutes
total time50 minutes
Mushroom Quinoa Soup Recipe
Print Recipe

Ingredients

  • 2 tablespoons avocado oil
  • 1 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 tablespoons dried thyme
  • 1 package white mushrooms, stems removed and sliced
  • 1 package cremini mushrooms, stems removed and sliced
  • 2 quarts low sodium vegetable broth
  • 1/2 cup quinoa, rinsed
  • Salt and black pepper, to taste

Instructions

  • Heat a soup pot over medium heat and add avocado oil.
  • Sauté onion, carrots, and celery until tender, about 5 minutes.
  • Add garlic, bay leaves, thyme, and mushrooms, and cook until mushrooms are tender, about 5 more minutes.
  • Pour in vegetable broth and bring to a boil.
  • Add rinsed quinoa, reduce heat, and simmer for 20 minutes, stirring occasionally.
  • Season with salt and black pepper to taste.
  • Ladle into bowls and serve immediately.
  • Cool any leftovers and store in an airtight container in the freezer for up to one month.