How to Cook Favorite 4-Mushroom soup (vegan- and paleo-friendly) #soupcontest

Hello everybody, welcome to our recipe page. Today I will show you how to make a special dish, 4-Mushroom soup (vegan- and paleo-friendly) #soupcontest. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

4-Mushroom soup (vegan- and paleo-friendly) #soupcontest Recipe. Vegan Mushroom Soup - From casual to elegant, this creamy mushroom soup is dairy-free, easy to make and is a mushroom lover's delight! Brimming with mushrooms and full of fantastic flavor, this vegan cream of mushroom soup recipe has quickly become a new favorite!

You can cook 4-Mushroom soup (vegan- and paleo-friendly) #soupcontest using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of 4-Mushroom soup (vegan- and paleo-friendly) #soupcontest

1. It’s 300 g of closed cup (white) mushrooms.
2. It’s 300 g of chestnut mushrooms.
3. You need 300 g of shiitake mushrooms.
4. You need 30 g of dried porcini mushrooms.
5. Make ready 2 of medium onions.
6. Take 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. Take 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. It’s 1 tbs of herbs de Provence (or more to taste).
12. Take 1 tbs of thyme (or more, to taste).
13. Prepare 1 bunch of fresh parsley.
14. Take to taste of Salt and pepper.
15. Take 1 dash of chilli (optional).

The goal in sauteing the mushrooms is to get as much water out of the mushrooms as.This recipe for vegan mushroom soup makes a rich, creamy dairy free soup that's perfect for lunch or a light dinner.Gluten free and delicious, it is also a lighter, dairy-free and vegan friendly version of cream of mushroom soup.Even better, it's packed with healthy nutrients!

4-Mushroom soup (vegan- and paleo-friendly) #soupcontest step by step

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 fry in olive oil with all the spices, until golden. Take care not to let the onion burn..
3. Add chopped mushrooms and stir fry until mushrooms have let the water out..
4. 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)..
5. 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..
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 or shredded parmesan cheese as garnish..

There is something very comforting about a bowl of creamy, rich mushroom soup.Cream of mushroom soup that is so rich and creamy that you would never guess is also vegan, paleo, keto, and there is a nut-free option.I usually start this soup by sauteing the mushrooms with aromatics.

This soup forms the base for the green bean casserole that you're getting tomorrow, and it's just a helpful one to have on hand for all sorts of paleo cooking I pureed everything nice and creamy with my immersion blender, but if you prefer your soup chunkier and the mushrooms "visible" feel free to.Vegan and Paleo, it makes a great stand in for recipes that call for condensed soup.I had a mom who was big into traditions- and traditions really are so much fun as a child.This cream of mushroom soup is made with allergy friendly cauliflower and cashews, but is so rich.This Hungarian creamy mushroom soup is perhaps one of the easiest and most simple soups.