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

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

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A large assortment of quick health snacks is easily accessible. When you make the decision to be healthy, it’s easy to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. To make 4-mushroom soup #vegan #vegetarian #paleo #soupcontest you only need 16 ingredients and 8 steps. Here is how you achieve that.

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

  1. Prepare 200 g of closed cup (white) mushrooms.
  2. Get 200 g of chestnut mushrooms.
  3. Get 100 g of shiitake mushrooms or portobello mushrooms.
  4. Take 30 g of dried porcini mushrooms.
  5. Get 2 of medium or 1 large onion.
  6. Get 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. You need 1 L of – 1.5 L vegetable or chicken stock.
  10. You need 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. Provide 1 tbs of thyme (or more, to taste).
  13. You need 1 bunch of fresh parsley.
  14. Take to taste of Salt and pepper.
  15. Provide 1 dash of chilli (optional).
  16. Prepare of Olive oil or ghee or butter.

Instructions 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..

If you find this 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest recipe valuable please share it to your close friends or family, thank you and good luck.

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