Mushroom Vegetable Quinoa Soup

by Katie of:
2 T. olive oil or coconut oil
½ Medium Onion, slivered (about 1¼ cups)
1 c. quinoa (uncooked)
4 Large Garlic Cloves, chopped
2 large red potatoes, chopped into bite size pieces
2 large carrots, chopped into very small pieces
12-16 oz. sliced mushrooms
8 c. vegetable broth (2 boxes)
1 T. fresh thyme
1 t. salt
1/2 t. pepper

In a heavy soup kettle or dutch oven, add oil and heat, then add the onions.  Sauté for about 5 minutes, until  translucent. Add the quinoa and garlic, and sauté for another 2 minutes.  Stir in the mushrooms and saute another 5 minutes. then add the broth. Add the potatoes and carrots and bring the soup to a simmer, reduce the heat to low, cover, and continue to simmer 15 minutes..  During the last 5 minutes of cooking, add in the fresh thyme, salt and pepper.  Serve with crusty warmed bread for dipping.