Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, 4-mushroom soup #vegan #vegetarian #paleo #soupcontest. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have 4-mushroom soup #vegan #vegetarian #paleo #soupcontest using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest:
- Get 200 g closed cup (white) mushrooms
- Get 200 g chestnut mushrooms
- Make ready 100 g shiitake mushrooms or portobello mushrooms
- Make ready 30 g dried porcini mushrooms
- Get 2 medium or 1 large onion
- Prepare 6 cloves garlic
- Prepare 1 medium potato or 1/2 celeriac root
- Take 1 cup walnuts (more for a creamier texture)
- Prepare 1 L - 1.5 L vegetable or chicken stock
- Make ready 1-2 vegetable or chicken stock cubes, for a more intense taste
- Make ready 1 tbs herbs de Provence (or more to taste)
- Make ready 1 tbs thyme (or more, to taste)
- Make ready 1 bunch fresh parsley
- Prepare to taste Salt and pepper
- Take 1 dash chilli (optional)
- Take Olive oil or ghee or butter
Instructions to make 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest:
- Chop white tip, chestnut and shiitake mushrooms. Soak dry porcini mushrooms in the a bowl of water and leave to sit until soft (1hr should be enough).
- Rough chop the onions and garlic and sauté in olive olive oil / ghee/ butter until translucent but not brown. Add all the spices and cook for another minute or do, taking care not to let the onion burn.
- Add chopped mushrooms and stir until mushrooms have let the water out and become soft.
- Add porcini mushrooms and their liquid. vegetable stock, potato and walnuts. Add 1-2 veg/chicken stock cubes For a more intense taste (optional).
- Cook for c. 15-20 min on medium heat, or until potato is soft. Turn off the heat and let cool for 5-10 min.
- Take the fresh parsley bunch and chop some leaves to be used as garnish. (please do t cook the parsley)
- Put soup and remaining fresh parsley leaves and stems in food processor and blend to desired thickness. Add water if required.
- Serve with parsley, hredded parmesan cheese or sautéed mushroom as garnish.
So that is going to wrap this up with this exceptional food 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
