Roasted Garlic And Mushroom Quinoa Soup

• FOR THE ROASTED GARLIC:
• 1 head Garlic
• 2 Tablespoons Olive Oil
• FOR THE SOUP:
• 2 Tablespoons Olive Oil
• 1 Small Yellow Onion, Chopped
• 1 pound White Mushrooms, Cleaned And Chopped
• 4 cups Low Sodium Chicken Stock
• 1 cup Water
• 1/2 cups Uncooked Quinoa
• 1 Tablespoon Roasted Garlic
• 1 teaspoon Dried Thyme
• 3/4 teaspoons Salt
• 1 teaspoon Black Pepper
• Grated Parmesan Cheese, For Garnish
• Chopped Fresh Dill, For Garnish

1. For the roasted garlic:
2. Preheat oven to 400 F (205 C). Take the head of garlic and slice 1/2 inch (1.5 cm) off the top. Place garlic head in the center of a piece of foil and pour the olive oil on top. Wrap in foil and place on a baking sheet. Bake for 30-35 minutes, until soft. Remove from oven and set aside until easily handled. Cloves should easily come out from the skins.
3. For the soup:
4. Heat the olive oil in a large saucepan over medium-low heat. Add onions and cook with the lid on for 5-6 minutes, until translucent. (If pan gets too dry, add a tablespoon of water or olive oil). Add mushrooms and cook with the lid on for 5-6 minutes.
5. Add stock, water, quinoa, roasted garlic (the listed amount, not the entire head), thyme, salt and pepper. Bring soup to a boil and then reduce to a simmer. Cook for at least 15 minutes, until quinoa is tender. (Cook for a few more minutes if you'd like the soup thicker, but no more than 5 minutes longer). Adjust seasoning, garnish with chopped dill and grated Parmesan cheese.
6. Note: This soup is on the watery side. Add more quinoa or reduce the amount of water if you'd like a thicker soup.

roasted garlic, garlic, olive oil, olive oil, yellow onion, white mushrooms, chicken, water, quinoa, garlic, thyme, salt, black pepper, parmesan cheese, fresh dill

Taken from tastykitchen.com/recipes/soups/roasted-garlic-and-mushroom-quinoa-soup/ (may not work)