Easiest Way to Cook Appetizing 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest
4-Mushroom soup #vegan #vegetarian #paleo #soupcontest. Mushroom soup is the ultimate comfort food. With switched-up ingredients and creative twists, these popular variations elevate this classic from familiar to fabulous. Remove the kombu and skim well.
Place mushrooms in a single layer onto the prepared baking sheet. This traditional soup hails from the Croatian region of Zagorje. It is prepared with boletus mushrooms, cured meat products, potatoes, carrots, onions, garlic, white wine, sour cream, and flavorings such as paprika, salt, pepper, and bay leaves. You can have 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest using 16 ingredients and 8 steps. Here is how you cook it.
Ingredients of 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest
- You need 200 g of closed cup (white) mushrooms.
- It's 200 g of chestnut mushrooms.
- You need 100 g of shiitake mushrooms or portobello mushrooms.
- Prepare 30 g of dried porcini mushrooms.
- You need 2 of medium or 1 large onion.
- Prepare 6 cloves of garlic.
- It's 1 of medium potato or 1/2 celeriac root.
- Prepare 1 cup of walnuts (more for a creamier texture).
- You need 1 L of - 1.5 L vegetable or chicken stock.
- It's 1-2 of vegetable or chicken stock cubes, for a more intense taste.
- It's 1 tbs of herbs de Provence (or more to taste).
- It's 1 tbs of thyme (or more, to taste).
- It's 1 bunch of fresh parsley.
- You need to taste of Salt and pepper.
- It's 1 dash of chilli (optional).
- Prepare of Olive oil or ghee or butter.
Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. What is Russian Dried Mushroom Soup? This is a traditional Russian soup recipe which is made using a mix of dried mushrooms, vegetable broth, barley, and veggies.
4-Mushroom soup #vegan #vegetarian #paleo #soupcontest instructions
- 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..
It is a filling and hearty soup perfect for the extreme winters of Russia. You can use a mix of dried mushrooms to make this soup along with the vegetables of your choice. This is accomplished by using a bowl on a mooshroom. The bowl gets replaced by the mushroom stew item. There is no cooldown for doing so.
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