Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way 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 popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is something that I’ve loved my entire life.

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

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

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

So that’s going to wrap this up for this special food 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!