Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, 4-mushroom soup #vegan #vegetarian #paleo #soupcontest. One of my favorites. For mine, I am going to 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 popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is something that I’ve loved my entire life. They’re fine and they look fantastic.
Mushroom soup is the ultimate comfort food. With switched-up ingredients and creative twists, these popular variations elevate this classic from familiar to fabulous. Remove the kombu and skim well. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter.
To begin with this recipe, we have to 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
- 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
- Make ready 6 cloves garlic
- Make ready 1 medium potato or 1⁄2 celeriac root
- Take 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)
- Prepare 1 tbs thyme (or more, to taste)
- Get 1 bunch fresh parsley
- Take to taste Salt and pepper
- Prepare 1 dash chilli (optional)
- Take Olive oil or ghee or butter
I hope that you enjoy it! 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. Line a baking sheet with parchment paper.
Steps 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.
Pour chicken stock and water into mushroom mixture. Line a baking sheet with parchment paper. Place mushrooms in a single layer onto the prepared baking sheet. In a blender, add a cup of yogurt, orange pulpy juice, apple juice and blend it thoroughly. After a single blend, add freshly cut fruits and a few pieces of magic mushroom.
So that’s going to wrap it up with this special food 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget 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!
