Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, 4-mushroom soup #vegan #vegetarian #paleo #soupcontest. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Remove the kombu and skim well. A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida–I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result.
4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook 4-mushroom soup #vegan #vegetarian #paleo #soupcontest using 16 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest:
- Take closed cup (white) mushrooms
- Prepare chestnut mushrooms
- Get shiitake mushrooms or portobello mushrooms
- Take dried porcini mushrooms
- Get medium or 1 large onion
- Get garlic
- Take medium potato or 1/2 celeriac root
- Get walnuts (more for a creamier texture)
- Get - 1.5 L vegetable or chicken stock
- Get vegetable or chicken stock cubes, for a more intense taste
- Take herbs de Provence (or more to taste)
- Make ready thyme (or more, to taste)
- Get fresh parsley
- Get Salt and pepper
- Take chilli (optional)
- Get Olive oil or ghee or butter
Dice the mushrooms and garlic cloves. Heat the butter or oil in a saucepan. When hot add the diced mushrooms and garlic. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves.
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.
When hot add the diced mushrooms and garlic. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Place mushrooms in a single layer onto the prepared baking sheet. Classic Mushroom Soup made from a combination of mushrooms for that extra oomph!
So that’s going to wrap it up for this exceptional food 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
