3 Mushroom Soup With Sherry And Marjoram

• 1 large leek, thinly sliced
• 1 large shallot, diced
• 1 stalk celery, diced small
• 2 cups small shitake mushrooms, chopped
• 2 cups trumpet mushrooms, diced
• 3 slices thickly cut bacon, diced
• 1/4 cup Cognac
• 5 cups beef, chicken or vegetable
• 1/2 cup quinoa
• 1 cup diced tomatoes
• 1 tablespoon chopped marjoram
• 1 Long Peppercorn
• salt and pepper
• 2 cloves garlic, minced
• 1 sprig fresh thyme
• Handful freshly chopped parsley and marjoram
• freshly grated parmesan cheese

1. Heat a large pot and then add the diced bacon. Cook until the fat is released. Add the leek and shallot and stir well.
2. Add the celery and allow to soften.
3. Add the mushrooms and cognac and scrape up the bits from the bottom of the pan. Warm up your stock in another pot or microwave.
4. Add the warm stock, thyme sprig, long peppercorn and marjoram and bring soup to a boil.
5. Now add the quinoa and stir. The quinoa will absorb almost 2 cups of the liquid in about 20 minutes. If you prefer a more liquid soup, then add a little more stock or water. Remove from heat and allow to sit covered for a few hours, or overnight to allow flavors to develop.
6. To serve,add the freshly chopped garlic and bring back to a simmer. Remove long peppercorn and season with salt and black pepper. Ladle into bowels and garnish with grated Parmesan and chopped herbs.

shallot, celery, shitake mushrooms, trumpet mushrooms, bacon, cognac, beef, quinoa, tomatoes, marjoram, peppercorn, salt, garlic, thyme, handful freshly, parmesan cheese

Taken from food52.com/recipes/911-3-mushroom-soup-with-sherry-and-marjoram (may not work)