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4-Mushroom soup #vegan #vegetarian #paleo #soupcontest

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We hope you got insight from reading it, now let’s go back to 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. To cook 4-mushroom soup #vegan #vegetarian #paleo #soupcontest you only need 16 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest:
  1. Prepare 200 g closed cup (white) mushrooms
  2. Get 200 g chestnut mushrooms
  3. Prepare 100 g shiitake mushrooms or portobello mushrooms
  4. Prepare 30 g dried porcini mushrooms
  5. Get 2 medium or 1 large onion
  6. Take 6 cloves garlic
  7. Prepare 1 medium potato or 12 celeriac root
  8. Get 1 cup walnuts (more for a creamier texture)
  9. You need 1 L - 1.5 L vegetable or chicken stock
  10. Use 1-2 vegetable or chicken stock cubes, for a more intense taste
  11. Provide 1 tbs herbs de Provence (or more to taste)
  12. You need 1 tbs thyme (or more, to taste)
  13. You need 1 bunch fresh parsley
  14. Prepare to taste Salt and pepper
  15. Provide 1 dash chilli (optional)
  16. You need Olive oil or ghee or butter
Steps to make 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest:
  1. 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).
  2. 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.
  3. Add chopped mushrooms and stir until mushrooms have let the water out and become soft.
  4. Add porcini mushrooms and their liquid. vegetable stock, potato and walnuts. Add 1-2 veg/chicken stock cubes For a more intense taste (optional).
  5. 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.
  6. Take the fresh parsley bunch and chop some leaves to be used as garnish. (please do t cook the parsley)
  7. Put soup and remaining fresh parsley leaves and stems in food processor and blend to desired thickness. Add water if required.
  8. Serve with parsley, hredded parmesan cheese or sautéed mushroom as garnish.

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