Easiest Way to Make Speedy 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, 4-mushroom soup #vegan #vegetarian #paleo #soupcontest. It is one of my favorites. 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 popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is something that I have loved my whole life. They are fine and they look wonderful.

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

Instructions 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 is going to wrap this up for this exceptional food 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!