4-Mushroom soup (vegan- and paleo-friendly) #soupcontest. This is the best ever mushroom soup! 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!

I also discuss whatever is on my mind. Hope you enjoy this episode of Munching Mondays! This dairy-free cream of mushroom soup is one of my favourite healthy soup recipes. You can cook 4-Mushroom soup (vegan- and paleo-friendly) #soupcontest using 15 ingredients and 8 steps. Here is how you cook 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.
Prepare 300 g of shiitake mushrooms.
Prepare 30 g of dried porcini mushrooms.
Prepare 2 of medium onions.
You need 6 cloves of garlic.
You need 1 of medium potato or 1/2 celeriac root.
It's 1 cup of walnuts (more for a creamier texture).
You need 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.
You need 1 tbs of herbs de Provence (or more to taste).
Prepare 1 tbs of thyme (or more, to taste).
Prepare 1 bunch of fresh parsley.
Prepare to taste of Salt and pepper.
It's 1 dash of chilli (optional).

Made with lots of mushrooms and veggies plus a sneaky creamy ingredient, this delicious, velvety soup is perfect for a light dinner, lunch or as a starter dish. 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. The goal in sauteing the mushrooms is to get as much water out of the mushrooms as.

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..

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. This recipe for vegan mushroom soup makes a rich, creamy dairy free soup that's perfect for lunch or a Gluten free and delicious, it is also a lighter, dairy-free and vegan friendly version of cream of Tapioca flour vs all purpose flour. Which makes the vegan mushroom soup paleo, gluten free, and. This vegan and gluten-free mushroom and coconut milk soup is quick and easy to make for a tasty weeknight meal. It's missing celery in my opinion.