Recipe: Yummy 4-Mushroom soup (vegan- and paleo-friendly) #soupcontest

4-Mushroom soup (vegan- and paleo-friendly) #soupcontest. It's a simple, hearty, super creamy soup. If you try this Creamy Mushroom Soup (Vegan) please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! This Creamy Mushroom Soup is made from scratch and uses very little ingredients to make an amazing soup!

This mushroom barley soup is healthy, hearty, and deliciously comforting. It's easy to make, flavorful, and will warm you up! Pro tip: This soup reheats well, but the barley in this vegan mushroom soup recipe does soak up more of the broth the longer you leave it, so I suggest adding more veggie broth. You can cook 4-Mushroom soup (vegan- and paleo-friendly) #soupcontest using 15 ingredients and 8 steps. Here is how you achieve it.

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

1. Prepare 300 g of closed cup (white) mushrooms.
2. It's 300 g of chestnut mushrooms.
3. Prepare 300 g of shiitake mushrooms.
4. You need 30 g of dried porcini mushrooms.
5. It's 2 of medium onions.
6. Prepare 6 cloves of garlic.
7. Prepare 1 of medium potato or 1/2 celeriac root.
8. You need 1 cup of walnuts (more for a creamier texture).
9. You need 1 L of - 1.5 L vegetable or chicken stock.
10. Prepare 1-2 of vegetable or chicken stock cubes, for a more intense taste.
11. Prepare 1 tbs of herbs de Provence (or more to taste).
12. It's 1 tbs of thyme (or more, to taste).
13. You need 1 bunch of fresh parsley.
14. Prepare to taste of Salt and pepper.
15. It's 1 dash of chilli (optional).

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! What do you serve with the vegan cream of mushroom soup?

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..

This recipe doesn't need much to make it a meal to remember, but serving a I made this a couple days ago for my friend who was bed-ridden after a surgery. She told me that she wanted a good, hearty mushroom soup, and this one looked. Creamy mushroom soup served with fresh buttery herb scones are perfect for those rainy and overcast spring days. You should definitely pair this creamy mushroom soup with freshly baked, warm-out-of-the-oven savoury herb scones because this is how you make the most of rainy spring days! Creamy potato mushroom soup recipe reminiscent of a rich chowder but made with whole food vegan ingredients that are nutritious and good for you. easy plant based vegan recipes featuring whole foods and a pure plant based lifestyle - the Veggie Society.