350g mushrooms, sliced. In a saucepan melt butter and add carrots, celery, parsnips and shallots. 2 leeks, sliced. Let stand until porcini mushrooms, soften, about 15 minutes. Bring the soup to a boil and simmer over moderate heat until the chestnuts are very tender, 30 minutes. Puree in a blender in batches and keep warm. 1 spring of thyme, leaves only. 1 pack ready rolled puff pastry, vegan. Add the cream and let cool slightly. While the cauliflower boils, heat the olive oil in a large stockpot or dutch oven over medium-low heat. 200 ml stock. https://thepeskyvegan.com/recipes/vegan-mushroom-tarragon-soup Combine porcini mushrooms and 2 cups hot water in medium bowl. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally. Method. 1 tablespoon of vegan margarine. 180-200g vacuum packed chestnuts. 1 tablespoon flour. 100ml red wine. 2 garlic cloves, sliced. 1-2 teaspoons Dijon mustard. Add the mushrooms, onion, and thyme.

mushroom and chestnut soup vegan

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