Recipe of Award-winning 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest
date: 2020-11-06T20:39:49.789Z
image: https://img-global.cpcdn.com/recipes/98cc514d0901ffe5/751x532cq70/4-mushroom-soup-vegan-vegetarian-paleo-soupcontest-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/98cc514d0901ffe5/751x532cq70/4-mushroom-soup-vegan-vegetarian-paleo-soupcontest-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/98cc514d0901ffe5/751x532cq70/4-mushroom-soup-vegan-vegetarian-paleo-soupcontest-recipe-main-photo.jpg
author: Ivan Larson
ratingvalue: 4.9
reviewcount: 12461
recipeingredient:
- "200 g closed cup white mushrooms" - "200 g chestnut mushrooms" - "100 g shiitake mushrooms or portobello mushrooms" - "30 g dried porcini mushrooms" - "2 medium or 1 large onion" - "6 cloves garlic" - "1 medium potato or 12 celeriac root" - "1 cup walnuts more for a creamier texture" - "1 L 15 L vegetable or chicken stock" - "1-2 vegetable or chicken stock cubes for a more intense taste" - "1 tbs herbs de Provence or more to taste" - "1 tbs thyme or more to taste" - "1 bunch fresh parsley" - "to taste Salt and pepper" - "1 dash chilli optional" - " Olive oil or ghee or butter"
recipeinstructions:
- "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)." - "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." - "Add chopped mushrooms and stir until mushrooms have let the water out and become soft." - "Add porcini mushrooms and their liquid. vegetable stock, potato and walnuts. Add 1-2 veg/chicken stock cubes For a more intense taste (optional)." - "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." - "Take the fresh parsley bunch and chop some leaves to be used as garnish. (please do t cook the parsley)" - "Put soup and remaining fresh parsley leaves and stems in food processor and blend to desired thickness. Add water if required." - "Serve with parsley, hredded parmesan cheese or sautéed mushroom as garnish."
categories:
- Recipe
tags:
- 4mushroom - soup - vegan
katakunci: 4mushroom soup vegan
nutrition: 125 calories
recipecuisine: American
preptime: "PT31M"
cooktime: "PT39M"
recipeyield: "1"
recipecategory: Dinner
---
Hey everyone, it's me, Dave, welcome to our recipe page. 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 food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Save time and buy groceries online from Amazon.co.uk Find Your Favorite Movies & Shows On Demand. Your Personal Streaming Guide This soup is delicious and packed full of mushroomy goodness. Sauteed mushrooms are simmered with chicken stock, sherry and double cream. Enjoy with thick wodges of crusty bread.
4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is one of the most favored of recent trending meals in the world. It's easy, it's quick, it tastes delicious. It's appreciated by millions daily. 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is something which I have loved my entire life. They're nice and they look wonderful.
To begin with this particular recipe, we have to 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 it.
##### The ingredients needed to make 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest:
1. Take 200 g closed cup (white) mushrooms 1. Take 200 g chestnut mushrooms 1. Prepare 100 g shiitake mushrooms or portobello mushrooms 1. Take 30 g dried porcini mushrooms 1. Prepare 2 medium or 1 large onion 1. Take 6 cloves garlic 1. Take 1 medium potato or 1/2 celeriac root 1. Make ready 1 cup walnuts (more for a creamier texture) 1. Take 1 L - 1.5 L vegetable or chicken stock 1. Make ready 1-2 vegetable or chicken stock cubes, for a more intense taste 1. Get 1 tbs herbs de Provence (or more to taste) 1. Prepare 1 tbs thyme (or more, to taste) 1. Take 1 bunch fresh parsley 1. Take to taste Salt and pepper 1. Prepare 1 dash chilli (optional) 1. Take Olive oil or ghee or butter
Ever since being diagnosed with insulin resistance syndrome I have had to get over my fear of the kitchen, but I'm starting easy. The recipe I used for this soup was the simplest I could find, but as this soup. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. This deliciously good mushroom soup, made with double cream, garlic, butter and shallots makes a wonderfully heartwarming light meal.
##### 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). 1. 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. 1. Add chopped mushrooms and stir until mushrooms have let the water out and become soft. 1. Add porcini mushrooms and their liquid. vegetable stock, potato and walnuts. Add 1-2 veg/chicken stock cubes For a more intense taste (optional). 1. 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. 1. Take the fresh parsley bunch and chop some leaves to be used as garnish. (please do t cook the parsley) 1. Put soup and remaining fresh parsley leaves and stems in food processor and blend to desired thickness. Add water if required. 1. Serve with parsley, hredded parmesan cheese or sautéed mushroom as garnish.
Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. 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.
So that is going to wrap this up for this special food 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. Thanks so much for your time. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/98cc514d0901ffe5/751x532cq70/4-mushroom-soup-vegan-vegetarian-paleo-soupcontest-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/98cc514d0901ffe5/751x532cq70/4-mushroom-soup-vegan-vegetarian-paleo-soupcontest-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/98cc514d0901ffe5/751x532cq70/4-mushroom-soup-vegan-vegetarian-paleo-soupcontest-recipe-main-photo.jpg
author: Ivan Larson
ratingvalue: 4.9
reviewcount: 12461
recipeingredient:
- "200 g closed cup white mushrooms" - "200 g chestnut mushrooms" - "100 g shiitake mushrooms or portobello mushrooms" - "30 g dried porcini mushrooms" - "2 medium or 1 large onion" - "6 cloves garlic" - "1 medium potato or 12 celeriac root" - "1 cup walnuts more for a creamier texture" - "1 L 15 L vegetable or chicken stock" - "1-2 vegetable or chicken stock cubes for a more intense taste" - "1 tbs herbs de Provence or more to taste" - "1 tbs thyme or more to taste" - "1 bunch fresh parsley" - "to taste Salt and pepper" - "1 dash chilli optional" - " Olive oil or ghee or butter"
recipeinstructions:
- "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)." - "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." - "Add chopped mushrooms and stir until mushrooms have let the water out and become soft." - "Add porcini mushrooms and their liquid. vegetable stock, potato and walnuts. Add 1-2 veg/chicken stock cubes For a more intense taste (optional)." - "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." - "Take the fresh parsley bunch and chop some leaves to be used as garnish. (please do t cook the parsley)" - "Put soup and remaining fresh parsley leaves and stems in food processor and blend to desired thickness. Add water if required." - "Serve with parsley, hredded parmesan cheese or sautéed mushroom as garnish."
categories:
- Recipe
tags:
- 4mushroom - soup - vegan
katakunci: 4mushroom soup vegan
nutrition: 125 calories
recipecuisine: American
preptime: "PT31M"
cooktime: "PT39M"
recipeyield: "1"
recipecategory: Dinner
---
Hey everyone, it's me, Dave, welcome to our recipe page. 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 food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Save time and buy groceries online from Amazon.co.uk Find Your Favorite Movies & Shows On Demand. Your Personal Streaming Guide This soup is delicious and packed full of mushroomy goodness. Sauteed mushrooms are simmered with chicken stock, sherry and double cream. Enjoy with thick wodges of crusty bread.
4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is one of the most favored of recent trending meals in the world. It's easy, it's quick, it tastes delicious. It's appreciated by millions daily. 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest is something which I have loved my entire life. They're nice and they look wonderful.
To begin with this particular recipe, we have to 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 it.
##### The ingredients needed to make 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest:
1. Take 200 g closed cup (white) mushrooms 1. Take 200 g chestnut mushrooms 1. Prepare 100 g shiitake mushrooms or portobello mushrooms 1. Take 30 g dried porcini mushrooms 1. Prepare 2 medium or 1 large onion 1. Take 6 cloves garlic 1. Take 1 medium potato or 1/2 celeriac root 1. Make ready 1 cup walnuts (more for a creamier texture) 1. Take 1 L - 1.5 L vegetable or chicken stock 1. Make ready 1-2 vegetable or chicken stock cubes, for a more intense taste 1. Get 1 tbs herbs de Provence (or more to taste) 1. Prepare 1 tbs thyme (or more, to taste) 1. Take 1 bunch fresh parsley 1. Take to taste Salt and pepper 1. Prepare 1 dash chilli (optional) 1. Take Olive oil or ghee or butter
Ever since being diagnosed with insulin resistance syndrome I have had to get over my fear of the kitchen, but I'm starting easy. The recipe I used for this soup was the simplest I could find, but as this soup. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. This deliciously good mushroom soup, made with double cream, garlic, butter and shallots makes a wonderfully heartwarming light meal.
##### 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). 1. 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. 1. Add chopped mushrooms and stir until mushrooms have let the water out and become soft. 1. Add porcini mushrooms and their liquid. vegetable stock, potato and walnuts. Add 1-2 veg/chicken stock cubes For a more intense taste (optional). 1. 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. 1. Take the fresh parsley bunch and chop some leaves to be used as garnish. (please do t cook the parsley) 1. Put soup and remaining fresh parsley leaves and stems in food processor and blend to desired thickness. Add water if required. 1. Serve with parsley, hredded parmesan cheese or sautéed mushroom as garnish.
Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. 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.
So that is going to wrap this up for this special food 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. Thanks so much for your time. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!