Easiest Way to Make Appetizing 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest

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We hope you got insight from reading it, now let’s go back to 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. 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 cook 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest:

  1. Take 200 g of closed cup (white) mushrooms.
  2. Prepare 200 g of chestnut mushrooms.
  3. Provide 100 g of shiitake mushrooms or portobello mushrooms.
  4. Use 30 g of dried porcini mushrooms.
  5. You need 2 of medium or 1 large onion.
  6. Use 6 cloves of garlic.
  7. Provide 1 of medium potato or 1/2 celeriac root.
  8. Use 1 cup of walnuts (more for a creamier texture).
  9. Get 1 L of – 1.5 L vegetable or chicken stock.
  10. Provide 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. Get 1 bunch of fresh parsley.
  14. You need to taste of Salt and pepper.
  15. Take 1 dash of chilli (optional).
  16. Take of 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..

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