Pescatarian Smoky Paprika Mushroom & Sorghum Soup
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Learn more →Ingredients
4 servings
- ¾ cup whole-grain sorghum, rinsed
- 3 tbsp extra virgin olive oil, divided
- 1 lb cremini mushrooms, sliced ¼ inch thick
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp ground turmeric
- ½ tsp ground black pepper
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 2 tsp fresh thyme leaves
- 1 tsp salt, plus more to taste
- 2 cups baby spinach
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Bring a medium saucepan of water to a boil. Add the rinsed sorghum and cook, uncovered, for 40–45 minutes, until the grains are tender with a slight chew. Drain and set aside.
- 2
While the sorghum cooks, heat 2 tbsp of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deeply browned. Stir and continue cooking for another 2–3 minutes, until the mushrooms are golden and any released liquid has evaporated. Transfer to a plate and set aside.
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