Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, 4-mushroom soup #vegan #vegetarian #paleo #soupcontest. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have 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:

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

So that’s going to wrap it up for this exceptional food 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!