Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, 4-mushroom soup #vegan #vegetarian #paleo #soupcontest. One of my favorites food recipes. This time, I’m gonna 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 recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is something which I’ve loved my whole life.
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To begin with this 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 that.
The ingredients needed to make 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest:
- Make ready 200 g closed cup (white) mushrooms
- Make ready 200 g chestnut mushrooms
- Prepare 100 g shiitake mushrooms or portobello mushrooms
- Get 30 g dried porcini mushrooms
- Get 2 medium or 1 large onion
- Get 6 cloves garlic
- Make ready 1 medium potato or 1/2 celeriac root
- Make ready 1 cup walnuts (more for a creamier texture)
- Get 1 L - 1.5 L vegetable or chicken stock
- Make ready 1-2 vegetable or chicken stock cubes, for a more intense taste
- Take 1 tbs herbs de Provence (or more to taste)
- Take 1 tbs thyme (or more, to taste)
- Get 1 bunch fresh parsley
- Make ready to taste Salt and pepper
- Get 1 dash chilli (optional)
- Prepare Olive oil or ghee or butter
As you may know I am a terrible cook. Ever since being diagnosed with insulin resistance syndrome I have had to get over my fear of the kitchen, but I'm starting easy. The recipe I used for this soup was the simplest I could find, but as this soup. Cook until the onion is soft and translucent, then add the mushrooms and the remaining 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.
The recipe I used for this soup was the simplest I could find, but as this soup. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. This deliciously good mushroom soup, made with double cream, garlic, butter and shallots makes a wonderfully heartwarming light meal. Simply serve with a warm crusty cob loaf or baguette slathered. Line a baking sheet with parchment paper.
So that is going to wrap it up with this exceptional food 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
