Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, 4-mushroom soup (vegan- and paleo-friendly) #soupcontest. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
4-Mushroom soup (vegan- and paleo-friendly) #soupcontest is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. 4-Mushroom soup (vegan- and paleo-friendly) #soupcontest is something that I’ve loved my entire life. They are nice and they look fantastic.
But you can bottle it, and that's exactly what we did. Introducing a soup with nothing to hide. We don't leave taste to the imagination.
To get started with this particular recipe, we must prepare a few ingredients. You can have 4-mushroom soup (vegan- and paleo-friendly) #soupcontest using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make 4-Mushroom soup (vegan- and paleo-friendly) #soupcontest:
- Get 300 g closed cup (white) mushrooms
- Prepare 300 g chestnut mushrooms
- Prepare 300 g shiitake mushrooms
- Get 30 g dried porcini mushrooms
- Make ready 2 medium onions
- Make ready 6 cloves garlic
- Get 1 medium potato or 1/2 celeriac root
- Make ready 1 cup walnuts (more for a creamier texture)
- Take 1 L - 1.5 L vegetable or chicken stock
- Get 1-2 vegetable or chicken stock cubes, for a more intense taste
- Take 1 tbs herbs de Provence (or more to taste)
- Take 1 tbs thyme (or more, to taste)
- Get 1 bunch fresh parsley
- Take to taste Salt and pepper
- Make ready 1 dash chilli (optional)
This dairy-free cream of mushroom soup is one of my favourite healthy soup recipes. Made with lots of mushrooms and veggies plus a sneaky creamy ingredient, this delicious, velvety soup is perfect for a light dinner, lunch or as a starter dish. As a food blogger, it's plainly clear that I have a love affair with food. Then to make the soup, enrich the depth of flavour from the homemade broth with add a splash soy sauce, a dash of salt or granulated mushroom broth.
Steps to make 4-Mushroom soup (vegan- and paleo-friendly) #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 fry in olive oil with all the spices, until golden. Take care not to let the onion burn.
- Add chopped mushrooms and stir fry until mushrooms have let the water out.
- Add porcini mushrooms and their liquid. 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. Let the soup simmer for another 10min to blend the tastes. 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 or shredded parmesan cheese as garnish.
Fish Amok Cambodian lemongrass curry, paleo- & vegan. Blend the soup with an immersion or a regular blender. Add the rest of the ingredients (ginger, black pepper and lemon juice), stir and serve. We topped our soup with some sautéed mushrooms and chopped fresh parsley. Tom Kha soup is a delicious Thai classic, that's essentially a coconut soup.
So that is going to wrap this up with this exceptional food 4-mushroom soup (vegan- and paleo-friendly) #soupcontest recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
