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

Name: 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest
Total time: 1800 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 200 g closed cup (white) mushrooms; 200 g chestnut mushrooms; 100 g shiitake mushrooms or portobello mushrooms; 30 g dried porcini mushrooms; 2 medium or 1 large onion; 6 cloves garlic; 1 medium potato or 1/2 celeriac root; 1 cup walnuts (more for a creamier texture); 1 L - 1.5 L vegetable or chicken stock; 1-2 vegetable or chicken stock cubes, for a more intense taste; 1 tbs herbs de Provence (or more to taste); 1 tbs thyme (or more, to taste); 1 bunch fresh parsley; to taste Salt and pepper; 1 dash chilli (optional); Olive oil or ghee or butter

mk @thyme_traveller

Nomad

A great winter warmer. Hearty soup using any kind of mushrooms you have and any kind of herbs you. Takes 30’ to make so a great quick family meal. Add rice or quinoa to the bottom of the bowl for a heart meal..

#paleo #paleosoup #veganfriendly #vegetarian #glutenfree #mushroomsoup #soup #vegansoup #vegan #plantbased #healthy #whole30 #cleaneating #soupcontest #mushrooms # mushroom #wintersoup #easyweekdaymeal

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Ingredients

30 minutes

6-8 servings

200 gclosed cup (white) mushrooms
200 gchestnut mushrooms
100 gshiitake mushrooms or portobello mushrooms
30 gdried porcini mushrooms
2medium or 1 large onion
6 clovesgarlic
1medium potato or 1/2 celeriac root
1 cupwalnuts (more for a creamier texture)
1 L- 1.5 L vegetable or chicken stock
1-2vegetable or chicken stock cubes, for a more intense taste
1 tbsherbs de Provence (or more to taste)
1 tbsthyme (or more, to taste)
1 bunchfresh parsley
to tasteSalt and pepper
1 dashchilli (optional)
Olive oil or ghee or butter

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Steps

30 minutes

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.

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Cooksnaps

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mk @thyme_traveller

on March 15, 2019 12:14

Nomad

For me food is equal to love. I left home when I was 17 and haven't stopped travelling since. Food is a huge part in how I experience different cultures and connect with others.I love experimenting with different ingredients and spices, and I particularly love a challenge creating a healthy version of more traditional recipes.#healthy #paleo #glutenfree #vegetarian #vegan #pescaterian #whole30 #cleaneating #realfood #organic #easyrecipes #homecooking