Many Mushroom and Quinoa Soup | Oregonian Recipes

Ingredients

• 1 ounce dried porcini mushrooms
• 1 cup boiling water
• 2 tablespoons extra-virgin olive oil
• 8 ounces wild or wild-cultivated mushrooms (oyster, cremini or shiitake), tough stems discarded, caps and tender stems sliced
• Sea salt
• Freshly ground black pepper
• 1/4 cup dry sherry
• 1 large yellow onion, chopped
• 1 medium red bell pepper, seeded and chopped
• 2 celery stalks, thinly sliced
• 1 large carrot, peeled and thinly sliced into coins
• 4 cups mushroom broth
• One 14.5-ounce can fire-roasted diced tomatoes with juice
• 1/2 cup quinoa, rinsed
• 1 tablespoon fresh chopped marjoram or oregano, or 2 teaspoon dried marjoram or oregano
• 1 tablespoon soy sauce or tamari