Hey everyone, hope you are 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 food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to 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 it.

The ingredients needed to make 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest:

1. Get 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. Take 2 medium or 1 large onion
6. Take 6 cloves garlic
7. Prepare 1 medium potato or 1/2 celeriac root
8. Take 1 cup walnuts (more for a creamier texture)
9. Make ready 1 L - 1.5 L vegetable or chicken stock
10. Prepare 1-2 vegetable or chicken stock cubes, for a more intense taste
11. Make ready 1 tbs herbs de Provence (or more to taste)
12. Make ready 1 tbs thyme (or more, to taste)
13. Take 1 bunch fresh parsley
14. Prepare to taste Salt and pepper
15. Prepare 1 dash chilli (optional)
16. Take 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 is going to wrap this up with this special food 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!