Mystic Mushroom and Quinoa Chowder Recipe

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Most Helpful Positive Review

Jan 12, 2005

A great soup for mushroom lovers! We made a few changes to make it healthier...no heavy cream, just milk, and Un-chicken broth to make it vegetarian. And no creme fraiche either. Had to use portabello instead of shiitake, but tasted fine...even used extra mushrooms. Added garlic too, and honey for molasses. Made a complete meal with salad and bread. A great way to add a new whole grain to your diet!

—ROOTSDAUGHTER

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Most Helpful Critical Review

Feb 27, 2008

I was very disappointed in this recipe. Followed the directions exactly and the result was not good. Since the quinoa I have requires rinsing before using I had to rinse an hour before beginning to cook. I spread the cleansed grains in a skillet to dry then toasted. The quinoa was the best part of the recipe. Will go back to my old recipe which includes leeks, ginger, soy sauce and red wine. I will include the toasted quinoa however, that is a nice addition. This recipe tasted too bland and too much like the cream.

—Emily Tisdale

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22 Ratings

Sep 09, 2004

I'm an avid soup-lover, and I could eat soup all day... And this is hands-down one of the best soup recipes I've ever had! A few substitutions I made: honey for the molasses, Rapunzel Sea Salt and Herbs veggie stock for the chicken, and I was out of cream, so none of that. Mmm mmm mmm! Try it, I don't think you'll be disappointed!

—JANICE

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Oct 25, 2007

I made it vegan, and it's still good! I'm currently on an elimination diet which means I can eat virtually -nothing.- So, I replaced the butter with olive oil, the chicken stock with Repunzel's Sea Salt & Herbs, and the heavy cream with rice milk. It's not really your usual "chowder" consistency, but it doesn't taste like it's missing anything. Recommended, even for vegans and vegetarians, or for those watching their weight.

—CHOOCHOOMCYUMMY

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Sep 09, 2006

I love mushroom soups, but wanted to try this since it was healthier and less fattning. I liked it. I did not puree the vegies because I like my soups chunkier. After it was done, it seemed to miss something so I also added 1/8 cup of dry sherry. That was the trick, but then sherry is a wonderful addition to ANY mushroom soup recipe.

—June

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Mar 01, 2010

first time using quinoa and this is great :) substituted molasses with honey, cream with low fat milk, no creme fraiche.

—vampy7

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May 26, 2010

Loved it, subed milk for the cream. It wasn't a child pleaser though, but just the more for me!

—mkoontz

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Apr 27, 2010

Our whole family likes this soup. We add shitake mushrooms, try to use shallots when we have them, use a bit of yogurt to thicken it, and skip the food processing entirely. It's easy to make and my kids, ages 2 and almost 4, eat it up!

—tcotter

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Nutrition

Calories
333 kcal
17%

Carbohydrates
20.4 g
7%

Cholesterol
88 mg
29%

Fat
26.6 g
41%

Fiber
2.3 g
9%

Protein
5.7 g
11%

Sodium
458 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mystic Mushroom and Quinoa Chowder

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 333
** Calories from Fat: 239

% Daily Value *
** Total Fat 26.6g 41 %
** Saturated Fat 16.1g 81 %
** Cholesterol 88mg 29 %
** Sodium 458mg 18 %
** Potassium 413mg 12 %
** Total Carbohydrates 20.4g 7 %
** Dietary Fiber 2.3g 9 %
** Protein 5.7g 11 %
** Sugars 6.2g
** Vitamin A 32 %
** Vitamin C 22 %
** Calcium 9 %
** Iron 18 %
** Thiamin 10 %
** Niacin 21 %
** Vitamin B6 13 %
** Magnesium 21 %
** Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.