Cream of Quinoa Mushroom Soup

• 2 tablespoons unsalted butter
• 2 tablespoons minced shallots
• 8 ounces mushrooms, wiped clean and finely chopped
• 1 cup cooked quinoa
• 3 cups chicken broth
• 1/2 cup heavy cream, half and half or evaporated low fat milk
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh dill

1. Heat the butter in a medium saucepan.
2. When the foaming subsides, cook the shallots until tender.
3. Add the mushrooms, cover and cook for 5 minutes or until tender.
4. (If the mushrooms begin to stick to the bottom of the pan, then add some broth.)
5. Add the quinoa and broth and bring the liquid to a simmer.
6. Season to taste with salt and pepper and stir in cream if you wish.
7. Bring back up to a simmer, remove from heat and stir in the dill.

unsalted butter, shallots, mushrooms, quinoa, chicken broth, heavy cream, salt, dill

Taken from www.foodnetwork.com/recipes/cream-of-quinoa-mushroom-soup-recipe.html (may not work)