Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, 4-mushroom soup #vegan #vegetarian #paleo #soupcontest. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. 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 favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started 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 it.
The ingredients needed to make 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest:
- Take 200 g closed cup (white) mushrooms
- Get 200 g chestnut mushrooms
- Prepare 100 g shiitake mushrooms or portobello mushrooms
- Take 30 g dried porcini mushrooms
- Prepare 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)
- Make ready 1 L - 1.5 L vegetable or chicken stock
- Make ready 1-2 vegetable or chicken stock cubes, for a more intense taste
- Get 1 tbs herbs de Provence (or more to taste)
- Make ready 1 tbs thyme (or more, to taste)
- Prepare 1 bunch fresh parsley
- Make ready to taste Salt and pepper
- Make ready 1 dash chilli (optional)
- Make ready 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 this up for this exceptional food 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
