Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, 4-mushroom soup #vegan #vegetarian #paleo #soupcontest. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook 4-mushroom soup #vegan #vegetarian #paleo #soupcontest using 16 ingredients and 8 steps. Here is how you can achieve that.

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

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

So that’s going to wrap this up for this exceptional food 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!