You are looking for a 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe that is delicious? How to make it easy. If wrong processing then the result is not delicious. Whereas the delicious 4-mushroom soup #vegan #vegetarian #paleo #soupcontest should had aroma and taste that able provoke everyone’s taste.

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Ingredients and seasonings used for make

1. Prepare 200 g closed cup (white) mushrooms
2. Prepare 200 g chestnut mushrooms
3. Prepare 100 g shiitake mushrooms or portobello mushrooms
4. Take 30 g dried porcini mushrooms
5. Prepare 2 medium or 1 large onion
6. Use 6 cloves garlic
7. Prepare 1 medium potato or 1/2 celeriac root
8. Use 1 cup walnuts (more for a creamier texture)
9. Prepare 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. Prepare 1 tbs thyme (or more, to taste)
13. Prepare 1 bunch fresh parsley
14. Prepare to taste Salt and pepper
15. Prepare 1 dash chilli (optional)
16. Prepare Olive oil or ghee or butter

Add onion, garlic and almond sauté in low flame for few seconds. Reduce the heat to medium and add the rest of the mushrooms, along with the onion, celery, and thyme. Sprinkle the vegetables with the flour and stir to combine. Melt butter in large frying pan.

How 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.
9. Done and ready to serve!

Add in onions, garlic, and mushrooms. Add in the chicken broth and heat until slightly thickened while stirring frequently. First soak the dried shiitake and monkey head mushrooms in very hot water so they'll be rehydrated. Get your tap water as hot as possible or use boiling water to speed up this process. While they're soaking, wash and slice the crimini and oyster mushrooms.

relatives or to be inspiration for do culinary business. Congratulations enjoy