4-Mushroom soup (vegan- and paleo-friendly) #soupcontest. 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! It's a simple, hearty, super creamy soup.
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. 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. You can have 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
- Prepare 300 g of closed cup (white) mushrooms.
- Prepare 300 g of chestnut mushrooms.
- You need 300 g of shiitake mushrooms.
- Prepare 30 g of dried porcini mushrooms.
- It's 2 of medium onions.
- It's 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).
- Prepare 1 L of - 1.5 L vegetable or chicken stock.
- You need 1-2 of vegetable or chicken stock cubes, for a more intense taste.
- Prepare 1 tbs of herbs de Provence (or more to taste).
- You need 1 tbs of thyme (or more, to taste).
- You need 1 bunch of fresh parsley.
- Prepare to taste of Salt and pepper.
- It's 1 dash of chilli (optional).
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. Looking for more yummy vegan mushroom recipes? Vegan Mushroom and Wild Rice Bisque. Once the soup comes to a boil, you can thin out with more stock to get it to the consistency you like.
4-Mushroom soup (vegan- and paleo-friendly) #soupcontest step by step
- 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 fry in olive oil with all the spices, until golden. Take care not to let the onion burn..
- Add chopped mushrooms and stir fry until mushrooms have let the water out..
- 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)..
- 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..
- 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 or shredded parmesan cheese as garnish..
Check for seasoning and add more salt and pepper as needed. 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! Clear Mushroom Soup with step by step photos.
