Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, 4-mushroom soup (vegan- and paleo-friendly) #soupcontest. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Making dairy-free cream of mushroom soup doesn't have to be an all-day affair. Take a look at how to make paleo mushroom soup the quick & easy way: Saute onions and mushrooms. This dairy-free cream of mushroom soup is one of my favourite healthy soup recipes.
4-Mushroom soup (vegan- and paleo-friendly) #soupcontest is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. 4-Mushroom soup (vegan- and paleo-friendly) #soupcontest is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 4-mushroom soup (vegan- and paleo-friendly) #soupcontest using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make 4-Mushroom soup (vegan- and paleo-friendly) #soupcontest:
- Prepare 300 g closed cup (white) mushrooms
- Get 300 g chestnut mushrooms
- Take 300 g shiitake mushrooms
- Take 30 g dried porcini mushrooms
- Take 2 medium onions
- Make ready 6 cloves garlic
- Prepare 1 medium potato or 1/2 celeriac root
- Take 1 cup walnuts (more for a creamier texture)
- Take 1 L - 1.5 L vegetable or chicken stock
- Take 1-2 vegetable or chicken stock cubes, for a more intense taste
- Take 1 tbs herbs de Provence (or more to taste)
- Prepare 1 tbs thyme (or more, to taste)
- Make ready 1 bunch fresh parsley
- Take to taste Salt and pepper
- Get 1 dash chilli (optional)
It's made with broth, coconut milk, vegetables, seasonings like curry paste, and often a protein like chicken or shrimp. I love the chicken soup version of this soup. In this soup, we use the same culinary properties to create a light but creamy, silky-smooth soup. Without using any unusual ingredients, it's naturally vegan, vegetarian, sugar-free, paleo friendly, and gluten-free.
Instructions to make 4-Mushroom soup (vegan- and paleo-friendly) #soupcontest:
- 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 fry in olive oil with all the spices, until golden. Take care not to let the onion burn.
- Add chopped mushrooms and stir fry until mushrooms have let the water out.
- Add porcini mushrooms and their liquid. 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. Let the soup simmer for another 10min to blend the tastes. 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 or shredded parmesan cheese as garnish.
Blend the soup with an immersion or a regular blender. Add the rest of the ingredients (ginger, black pepper and lemon juice), stir and serve. We topped our soup with some sautéed mushrooms and chopped fresh parsley. And with the antioxidant, antibacterial, and antifungal properties found in onions, this soup tastes good, but is also good for you. Chicken tortilla soup is a favorite for many families.
So that’s going to wrap it up with this special food 4-mushroom soup (vegan- and paleo-friendly) #soupcontest recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
