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This warm and cozy soup is a nice change and an upgrade to your Shabbos Chanukah meal.
2 tablespoons Gefen Olive Oil
1 onion, chopped
4–5 cloves garlic, crushed or 4-5 cubes Gefen Frozen Garlic
2 packages white mushrooms, diced
5 cups water
2 tablespoons soy sauce
1/2 cup Pereg Quinoa
1 and 1/2 teaspoons dried thyme
1 tablespoon salt
1/2 teaspoon black pepper
Heat oil in a large pot on medium heat.
Add onion and sauté until soft and caramel in color.
Add garlic and sauté until fragrant.
Add mushrooms and cook, covered, for six to eight minutes, mixing every so often.
Add water, soy sauce, quinoa, thyme, salt, and pepper, and bring to a boil.
Simmer for 15–20 minutes until the quinoa is cooked.
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