Recipe: Yummy 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest

4-Mushroom soup #vegan #vegetarian #paleo #soupcontest. Serve for lunch or as a starter with crusty bread. Mushroom soup is simply soup made with mushrooms. They'll always be a focus of the recipe whether they're grilled, sautéed, or boiled.

These rich mushroom soup recipes are easy to make at home. Mushroom-soup lovers, this soup is for you! Russet potatoes make it hearty, and dill and paprika add plenty of flavor. You can have 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest using 16 ingredients and 8 steps. Here is how you cook that.

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

1. It's 200 g of closed cup (white) mushrooms.
2. Prepare 200 g of chestnut mushrooms.
3. You need 100 g of shiitake mushrooms or portobello mushrooms.
4. It's 30 g of dried porcini mushrooms.
5. You need 2 of medium or 1 large onion.
6. You need 6 cloves of garlic.
7. You need 1 of medium potato or 1/2 celeriac root.
8. Prepare 1 cup of walnuts (more for a creamier texture).
9. It's 1 L of - 1.5 L vegetable or chicken stock.
10. Prepare 1-2 of vegetable or chicken stock cubes, for a more intense taste.
11. Prepare 1 tbs of herbs de Provence (or more to taste).
12. Prepare 1 tbs of thyme (or more, to taste).
13. Prepare 1 bunch of fresh parsley.
14. You need to taste of Salt and pepper.
15. You need 1 dash of chilli (optional).
16. You need of Olive oil or ghee or butter.

We skip the generous amount of full-fat sour cream and butter typically used in. In heavy soup pot melt butter and cook. softened. The rich, earthy flavor of mushroom soup is a warm, welcome addition to a chilly winter evening. It is not only delicious but also easy to make, good for all blood types, and the entire recipe takes less than.

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

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..

Finish with a good squeeze of lime juice and some fish sauce. Mushroom soup recipe - Simple, easy, delicious and healthy mushroom soup recipe with step by step photos. I made this few months ago for a weekend brunch along with garlic cheese toast and. With the ingredients we often use in the kitchen. Alessi Porcini Mushroom Soup epitomizes comfort food, perfect for a cold day or any day.