Recipe of Speedy 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, 4-mushroom soup #vegan #vegetarian #paleo #soupcontest. One of my favorites food recipes. This time, I’m gonna make it a little 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 is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook 4-mushroom soup #vegan #vegetarian #paleo #soupcontest using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest:

1. Get 200 g closed cup (white) mushrooms
2. Prepare 200 g chestnut mushrooms
3. Take 100 g shiitake mushrooms or portobello mushrooms
4. Get 30 g dried porcini mushrooms
5. Make ready 2 medium or 1 large onion
6. Take 6 cloves garlic
7. Make ready 1 medium potato or 1/2 celeriac root
8. Prepare 1 cup walnuts (more for a creamier texture)
9. Get 1 L - 1.5 L vegetable or chicken stock
10. Take 1-2 vegetable or chicken stock cubes, for a more intense taste
11. Take 1 tbs herbs de Provence (or more to taste)
12. Take 1 tbs thyme (or more, to taste)
13. Get 1 bunch fresh parsley
14. Make ready to taste Salt and pepper
15. Get 1 dash chilli (optional)
16. Take Olive oil or ghee or butter

Steps to make 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest:

1. 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).
2. 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.
3. Add chopped mushrooms and stir until mushrooms have let the water out and become soft.
4. Add porcini mushrooms and their liquid. vegetable stock, potato and walnuts. Add 1-2 veg/chicken stock cubes For a more intense taste (optional).
5. 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.
6. Take the fresh parsley bunch and chop some leaves to be used as garnish. (please do t cook the parsley)
7. Put soup and remaining fresh parsley leaves and stems in food processor and blend to desired thickness. Add water if required.
8. Serve with parsley, hredded parmesan cheese or sautéed mushroom as garnish.

So that’s going to wrap it up with this exceptional food 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!