Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, 4-mushroom soup (vegan- and paleo-friendly) #soupcontest. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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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.
To begin with this recipe, we have to first prepare a few components. You can cook 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:
- Make ready 300 g closed cup (white) mushrooms
- Prepare 300 g chestnut mushrooms
- Take 300 g shiitake mushrooms
- Take 30 g dried porcini mushrooms
- Prepare 2 medium onions
- Take 6 cloves garlic
- Get 1 medium potato or 1/2 celeriac root
- Take 1 cup walnuts (more for a creamier texture)
- Take 1 L - 1.5 L vegetable or chicken stock
- Take 1-2 vegetable or chicken stock cubes, for a more intense taste
- Get 1 tbs herbs de Provence (or more to taste)
- Prepare 1 tbs thyme (or more, to taste)
- Prepare 1 bunch fresh parsley
- Get to taste Salt and pepper
- Prepare 1 dash chilli (optional)
It's made with broth, coconut milk, vegetables, seasonings like curry paste, and often a protein like chicken or shrimp. I love the chicken soup version of this soup. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes. Blend the soup with an immersion or a regular blender.
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.
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. Keywords: against all grain, paleo friendly, mushroom soup, scd friendly, vegan, vegetarian cuisine, clean eating, healthy recipes, dairy free, gluten free, grain free Hi there! The photos of this recipe and content above are copyright protected. And with the antioxidant, antibacterial, and antifungal properties found in onions, this soup tastes good, but is also good for you.
So that’s going to wrap this up with this special food 4-mushroom soup (vegan- and paleo-friendly) #soupcontest recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
