Gluten-Free JOC Mushroom and Quinoa Soup

Ingredients:

8 ounces mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
1 cup cooked quinoa
4 cups gluten-free vegetable broth
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon fresh thyme leaves
Fresh parsley for garnish

Directions:

In a large pot, heat the olive oil over medium heat. Sauté the onions and garlic until they are softened.
Add the sliced mushrooms and cook until they release their liquid and become tender.
Pour in the gluten-free vegetable broth and bring the mixture to a simmer.
Stir in the cooked quinoa and fresh thyme leaves. Let the soup simmer for 10-15 minutes.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.