Super-Grain Soup with Watercress and Mushrooms

Name: Super-Grain Soup with Watercress and Mushrooms
Prep time: 2 min
Total time: 45 min
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for drizzling; 8 ounces gourmet mushroom blend, thinly sliced (2 cups); 1 cup thinly sliced red onion (from 1 small); Kosher salt and freshly ground pepper; 1 cup super-grain blend or tricolor quinoa; 6 cups low-sodium vegetable or chicken broth; 1/2 cup grated Pecorino Romano Cheese, plus more for serving; 2 tablespoons fresh lemon juice, plus wedges for serving; 1 bunch watercress (3 ounces), trimmed and coarsely chopped

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Prep Time: 2 minutes

Total: 45 minutes

Author : Greg Lofts

Super-Grain Soup with Watercress and Mushrooms

Ingredients

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3 tablespoons extra-virgin olive oil, plus more for drizzling8 ounces gourmet mushroom blend, thinly sliced (2 cups)1 cup thinly sliced red onion (from 1 small)Kosher salt and freshly ground pepper1 cup super-grain blend or tricolor quinoa6 cups low-sodium vegetable or chicken broth1/2 cup grated Pecorino Romano Cheese, plus more for serving2 tablespoons fresh lemon juice, plus wedges for serving1 bunch watercress (3 ounces), trimmed and coarsely chopped

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Instructions

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Step 1

Heat oil in a pot over medium-high. When it shimmers, add mushrooms and onion; season with salt and pepper. Cook, stirring occasionally, until tender and golden brown in places, 10 to 12 minutes. Add grains and cook, stirring a few times, until toasted and nutty, 2 to 3 minutes.

Step 2

Add broth; bring to a boil, then reduce heat to medium-low and simmer until grains are just cooked, 12 to 15 minutes. Remove from heat. Stir in Pecorino and lemon juice; season with salt and pepper. Serve with watercress, a drizzle of oil, more cheese, and lemon wedges.