Thursday, April 28, 2011

Adventure in the Kitchen: Chicken, Portobello Mushroom and Quinua Soup

Tonight I was in the mood for soup, and I created Chicken, Portobello Mushroom  and Quinua Soup.   Quinua is an ancient grain with a great texture and taste.  It is high in protein, fiber, and gluten free.  I hope you enjoy the soup as much as I did.

1 qt Chicken Stock
1 large Portobello Mushroom very coarsely chopped
1/3 cup Onion chopped
1 Carrot peeled and chopped
1/4 cup Quinua
1 clove Garlic minced
1/2 cup Cooked Chicken Cubed*
Salt and Pepper to taste
Grated Asiago Cheese

Bring chicken stock to boil in a 2 qt stockpot.  Add Portobello mushroom, onion, carrot, quinua, and garlic.  Simmer 15 minutes.  Add cooked cubed chicken, salt and pepper simmer another 5 minutes.  Serve with grated Asiago Cheese.

* Raw cubed skinless, boneless chicken breast could be used and added to stockpot the same time as the chicken stock. Simmer a little longer, 30 minutes total or until chicken is thoroughly cooked.

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