Yeah, sure, it’s a terrible name for a good soup, but I just can’t help it. It’s just kinda funny looking.
After Christmas dinner, we were left with two great ingredients, goose stock and schmaltz. A bit of internet searching gave us the idea of doing a barley soup. A bout of too-lazy-to-shop, however, left us looking around for other alternatives. That’s when Mama Squirrel remembered that we had quinoa in the pantry.
Quinoa is a great grain. It’s light and fluffy with a nice toasty flavor. The coolest thing is when the germ separates from the seed. The germ is a tiny little curl that, for some reason, made me think of shag carpet. Trust me, it tastes better than that though.
- 2.5 quarts stock
- 1.5 cups quinoa
- 1 cup sliced mushrooms
- 1 cup diced onion
- 2 tbsps schmaltz or vegetable oil
- white pepper
- poultry seasoning
- Bring 2 cups of stock and 1 tsp salt to a boil.
- Add quinoa to boiling stock. Reduce heat and cover and simmer for 15 - 20 minutes.
- Place 2 quarts stock over medium high heat. Bring to a boil then reduce heat.
- Saute onions in schmaltz or oil until clear.
- Add mushrooms to onions and saute five minutes.
- Add quinoa, mushrooms, and onions to stock.
- Simmer for at least 20 minutes to allow flavors to combine. Season to taste.