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

4-Mushroom soup #vegan #vegetarian #paleo #soupcontest. This is one of my favorite soups of all time. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of.

When right-clicked, the soup is consumed, triggering its ability. Mushroom soup is simply soup made with mushrooms. They'll always be a focus of the recipe whether they're grilled, sautéed, or boiled. You can cook 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest using 16 ingredients and 8 steps. Here is how you cook it.

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

1. You need 200 g of closed cup (white) mushrooms.
2. You need 200 g of chestnut mushrooms.
3. It's 100 g of shiitake mushrooms or portobello mushrooms.
4. You need 30 g of dried porcini mushrooms.
5. Prepare 2 of medium or 1 large onion.
6. You need 6 cloves of garlic.
7. You need 1 of medium potato or 1/2 celeriac root.
8. It's 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. You need 1 tbs of herbs de Provence (or more to taste).
12. You need 1 tbs of thyme (or more, to taste).
13. You need 1 bunch of fresh parsley.
14. You need to taste of Salt and pepper.
15. Prepare 1 dash of chilli (optional).
16. It's of Olive oil or ghee or butter.

It is so simple to make and everything is in a light cream broth so you still. Mushroom soup is a hearty and delicious dish to make on a cold winter night. Tender, versatile and full of flavor, mushrooms lend themselves to a wide variety of soups, from thick, creamy varieties to. The rich, earthy flavor of mushroom soup is a warm, welcome addition to a chilly winter evening.

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

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..

It is not only delicious but also easy to make, good for all blood types, and the entire recipe takes less than. Hungarian mushroom soup is a cool-weather staple in our homes, and we hope it'll become one in Lusciously creamy, this Hungarian Mushroom Soup makes for a simple weeknight supper—and. Make the most of mushrooms with this comforting mushroom soup recipe made with cream Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir. Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup.