I love having this soup on a cold winter day. It can be made with any two grains but I like to use Quinoa on account of it being a complete protein. Quinnoa tastes just like Couscous so if you’ve ever had couscous in soup and liked it you will love this soup.
Ingredients
- 8 cups mushroom stock
- 2 cups soymilk
- 2 tablespoons butter
- 1 cups quinnoa
- 1 cup rice
- 1 package sliced mushrooms chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 1 onion chopped
- 1 teaspoon thyme
- 1 tablespoon chives
- salt and pepper to taste
Directions
Combine mushroom stock, mushrooms, carrots, celery, onions, butter, soymilk and spices in the slow cooker. Cook on High 6 to 8 hours. Add rice and Quinoa two hours before the end of the cooking time (Otherwise they will absorb all the water and turn the soup into mush). Another option is to cook the rice and Quinoa seperately and add it to the soup right before eating.