Roasted Garlic And Mushroom Soup

• 2 tsp grapeseed oil
• 1 cup chopped onions
• 1 pound cremini or other mushrooms, sliced
• 4 cups vegetable, chicken or beef stock
• 2 cups water
• 1/2 cup quinoa
• 1 tbsp (or more) roasted garlic
• 2 tsp chopped fresh thyme
• 3/4 tsp salt
• 1/4 tsp pepper
• 1 cup chopped fresh spinach
• Parmesan cheese

1. Heat oil in large auscepan over medium low heat. Add onions and cook, covered for 8 minutes or until the onion is soft and translucent.
2. Add the mushrooms and cook, covered for another 7 minutes or until they soften. Remove 1 1/2 cups of the mushroom mixture and set aside.
3. Add the stock, water, quinoa, roasted garlic, thyme, salt and pepper to the saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until the quinoa is tender. Puree soup with a hand blander or in a blender. Return soup to the saucepan. Stir in the spinach and reserved mushrooms, Cook gently until heated through. Sprinkle with parmesan.

grapeseed oil, onions, cremini, vegetable, water, quinoa, garlic, thyme, salt, pepper, fresh spinach, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/roasted-garlic-and-mushroom-soup-53047771 (may not work)