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Reference to Cooking Extraordinary 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest

Hoping to eat 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest a luxurious restaurant's, but for a few causes are not able to go to restaurants. This site is going to help you with useful procedures on producing a 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest like a famous chef made.

4-Mushroom soup #vegan #vegetarian #paleo #soupcontest

We hope you got insight from reading it, now let's go back to 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. You can cook 4-mushroom soup #vegan #vegetarian #paleo #soupcontest using 16 ingredients and 8 steps. Here is how you do that.

To prepare an unforgettable 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest, here are the ingridients required:

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

After preparing the materials, now you are ready to prepare your appetizing 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest by following the procedures below:

  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..

This deliciously good mushroom soup, made with double cream, garlic, butter and shallots makes a wonderfully heartwarming light meal. Simply serve with a warm crusty cob loaf or baguette slathered. Line a baking sheet with parchment paper. Place mushrooms in a single layer onto the prepared baking sheet. Sauté the onions until slightly softened.

Recipe : 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest

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