French Vegetable Soup with Quinoa

The idea for this recipe came while trying to decide on a vegetarian dish that would use up some of my copious amounts of vegetable stock that I seem have.  I came across this recipe while browsing one of the food blogs I commonly read and it reminded me of a french chicken soup I had in a restaurant around here.  But, since I am cooking for lots of vegetarians this summer, I decided to stick to the vegetable version of this soup.  This soup can take lots of variation; you can use whatever vegetables you like or happen to have around.  You can also add chicken and chicken stock if you want a more meat friendly version of this soup.

French Vegetable Soup with Quinoa

• 1 medium onion, diced
• 4 carrots, peeled and chopped
• 3 celery, chopped
• 1 small fennel bulb, chopped
• 1 cup potato, peeled and chopped
• 3 cloves garlic, minced
• 1/2 pound mushrooms, chopped
• 1 bunch of asparagus, chopped
• 1/4 cup butter
• 1/4 cup flour
• 8 cups vegetable stock, preferably homemade
• 1/2 cup white wine
• 1 tsp. thyme
• 1/2 tsp. tarragon
• salt 
• pepper
• 1 cup quinoa

Directions:
Prepare quinoa according to package directions.

While quinoa is cooking, melt butter in a soup pot.  Add onion, carrot, celery, fennel, and potato.  Cook until they begin to soften.  Add garlic, mushrooms, thyme, tarragon, salt, and pepper and cook for another 2 minutes.  Stir in flour and cook for thirty seconds.  Add wine to deglaze pan and then pour in vegetable stock.  Bring to a simmer and cook for 15 minutes stirring occasionally.  Add in asparagus and cook for about 5 more minutes or until asparagus is tender.

To serve, place a few spoonfuls of quinoa in the center of the bowl and pour soup over.  Serve with a garnish of chopped fresh cilantro.

- Sophie