Name: Mushroom Quinoa Soup
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 1 tablespoon olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 medium carrots, diced; 1 cup celery, diced; 8 ounces mushrooms, sliced; 1 cup quinoa, rinsed; 1/2 cup shelled edamame; 1 cup cooked lentils or chickpeas; 6 cups vegetable broth; Salt and pepper to taste; Juice of 1/2 lemon; 1 teaspoon fresh thyme, chopped

Jump to Recipe

Mushroom Quinoa Soup is the perfect balance of comfort and nourishment. This hearty bowl combines earthy mushrooms, tender quinoa, and vibrant vegetables into a deeply satisfying meal. If you’re craving a healthy vegetarian soup that feels filling without feeling heavy, this recipe delivers. With plant-based protein from quinoa, lentils, and edamame, it’s a wholesome option for busy weeknights or relaxed weekends. Best of all, this Mushroom Quinoa Soup comes together in under 45 minutes, making it ideal for anyone who wants flavor, texture, and nutrition in one simple pot.

Story

I started making Mushroom Quinoa Soup on chilly evenings when I wanted something comforting yet balanced. While classic vegetable soups always taste good, this Mushroom Quinoa Soup adds a chewy texture and hearty depth that makes it stand out. The mushrooms bring rich, earthy flavor, while quinoa transforms it into a true plant protein soup that keeps you satisfied for hours.

Over time, this Mushroom Quinoa Soup became my go-to cozy fall soup. It feels rustic, yet it’s packed with modern, nutrient-dense ingredients. When I want something creamy without dairy, I let the quinoa naturally thicken the broth, creating a subtle creamy mushroom quinoa texture without extra cream. Each spoonful feels warm, nourishing, and deeply satisfying.

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
1 cup celery, diced
8 ounces mushrooms (button, cremini, or mixed), sliced
1 cup quinoa, rinsed
1/2 cup shelled edamame
1 cup cooked lentils or chickpeas
6 cups vegetable broth
Salt and pepper to taste
Juice of 1/2 lemon
1 teaspoon fresh thyme, chopped

Step-by-Step Instructions

Preparing the Ingredients

Start by dicing the onion, carrots, and celery into small, even pieces so they cook evenly. Slice the mushrooms and mince the garlic finely. Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove any bitterness. If needed, cook the lentils and edamame ahead of time so they are ready to add to the soup.

Cooking Instructions

Heat olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until it softens and turns translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release moisture and begin to brown. Then add the diced carrots, celery, and thyme. Cook for 3 to 4 minutes until the vegetables start to soften.

Pour in the vegetable broth and lemon juice. Stir in the rinsed quinoa, lentils or chickpeas, and edamame. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes.

After simmering, check the quinoa. It should feel tender while still slightly chewy. Season with salt and pepper to taste before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Do not skip rinsing the quinoa, as unrinsed quinoa can leave a bitter flavor in your Mushroom Quinoa Soup. Avoid overcooking the quinoa because it can become mushy. Also, resist adding too much salt early on. Since the broth reduces slightly, adjust seasoning at the end for better control.

Pro Tips for Better Flavor

For deeper flavor, allow the mushrooms to brown properly before adding broth. Stir occasionally but avoid constant stirring so they caramelize. Add an extra squeeze of lemon before serving to brighten the soup. If you prefer a thicker texture, let the soup simmer uncovered for a few extra minutes so the quinoa naturally thickens the broth.

Serving and Storage

How to Serve

Serve Mushroom Quinoa Soup hot in deep bowls. Garnish with fresh thyme or chopped parsley for color and freshness. Pair it with crusty whole-grain bread or a simple green salad. This soup works beautifully as a light lunch or as a satisfying dinner on its own.

How to Store Leftovers

Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. When reheating, add a splash of vegetable broth or water since the quinoa continues to absorb liquid. Warm gently on the stovetop over medium heat, stirring occasionally.

Conclusion

Mushroom Quinoa Soup brings together earthy mushrooms, hearty grains, and vibrant vegetables in one nourishing bowl. It delivers comfort, protein, and balanced flavor without complicated steps. Whether you need a quick weeknight dinner or a comforting weekend meal, this soup offers warmth and satisfaction in every bite.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I make Mushroom Quinoa Soup gluten free?

Yes. Quinoa is naturally gluten free, and this recipe contains no wheat-based ingredients. Always check your vegetable broth label to confirm it is certified gluten free if needed.

Can I freeze Mushroom Quinoa Soup?

You can freeze it for up to 2 months. However, quinoa may soften slightly after thawing. Cool the soup fully before freezing in airtight containers, then thaw overnight in the refrigerator before reheating.

Can I substitute another grain for quinoa?

Yes. Farro or barley both work well, although they change the texture slightly. Keep in mind that barley contains gluten, so choose based on dietary needs.