Hearty Mushroom, Marsala and Quinoa Autumn Soup

Peru Delights via SpanglishBaby


  • 1/2 cup quinoa
  • 2 tablespoons olive oil
  • 1 pack (about 500 gr) mushrooms of your choice, sliced
  • 1 diced white onion
  • 2 diced carrots
  • 2 finely chopped garlic cloves
  • 1.5 lts vegetable stock
  • 1/4-1/2 cup Holland House Marsala Cooking Wine
  • 1 teaspoon dried rosemary
  • 2 tablespoons tomato purée
  • Grated fresh Parmesan cheese to serve (optional)
  • Salt and pepper, to taste


  1. To make the quinoa, put in a pan with twice the amount of water. Bring to a boil and cook for 15-20 minutes at medium-high heat. Drain any remaining water and reserve.
  2. Slice and dice all the veggies. Heat the oil in a pan over medium-high heat, and sauté the garlic, onion, carrot and rosemary for about 5 minutes, until softened. Stir constantly. Season with salt and pepper.
  3. Add the mushrooms and fry for another 5 minutes, stirring. Then add the Holland House Marsala Cooking Wine, stock, and tomato puree.
  4. Cook for 30 minutes, adding more liquid (either water or stock) if it becomes too thick. Season with salt and pepper, and add the quinoa.
  5. Serve in soup bowls, and sprinkle with Parmesan cheese if desired.

Serves 4


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