Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, 4-mushroom soup #vegan #vegetarian #paleo #soupcontest. It is one of my favorites. For mine, 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 favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is something that I have loved my entire life. They are nice and they look wonderful.
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.
To begin with this recipe, we have to prepare a few ingredients. You can have 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:
- Prepare closed cup (white) mushrooms
- Take chestnut mushrooms
- Take shiitake mushrooms or portobello mushrooms
- Prepare dried porcini mushrooms
- Get medium or 1 large onion
- Get garlic
- Prepare medium potato or 1/2 celeriac root
- Take 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
- Get herbs de Provence (or more to taste)
- Take thyme (or more, to taste)
- Get fresh parsley
- Prepare Salt and pepper
- Prepare chilli (optional)
- Make ready Olive oil or ghee or butter
Cook until the onion is soft and translucent, then add the mushrooms and the remaining. Dice the mushrooms and garlic cloves. Heat the butter or oil in a saucepan. When hot add the diced mushrooms and garlic.
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.
Heat the butter or oil in a saucepan. When hot add the diced mushrooms and garlic. Pour the hot soup mixture into a blender with the cold half & half, cream cheese and shredded cheese. Blend until smooth, then add salt & freshly ground pepper to taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves.
So that’s going to wrap this up for this special food 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
