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The ingredients needed to cook 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest:
- Get 200 g closed cup (white) mushrooms
- Take 200 g chestnut mushrooms
- Take 100 g shiitake mushrooms or portobello mushrooms
- You need 30 g dried porcini mushrooms
- Prepare 2 medium or 1 large onion
- Prepare 6 cloves garlic
- Provide 1 medium potato or 1/2 celeriac root
- Provide 1 cup walnuts (more for a creamier texture)
- Use 1 L - 1.5 L vegetable or chicken stock
- Get 1-2 vegetable or chicken stock cubes, for a more intense taste
- Take 1 tbs herbs de Provence (or more to taste)
- Use 1 tbs thyme (or more, to taste)
- Provide 1 bunch fresh parsley
- Use to taste Salt and pepper
- Provide 1 dash chilli (optional)
- You need Olive oil or ghee or butter
Instructions to make 4-Mushroom soup #vegan #vegetarian #paleo #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 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.
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