Creamy mushroom soup with sticky ras el hanout mushrooms

soup · ⏱ 50 min · 2 portions · 24.0 g carbs / portion · vegetarian · allergens: gluten, soy, tree nuts

v6 · rb0e705f985 20260727Z1751 3 tbsp olive oil 1 tbsp sherry vinegar 65 g pine nut flaked sea salt to taste 🍳 ⏱ 10 min saute shallot and garlic in olive oil until softened 🍳 ⏱ 1-2 min cook sherry vinegar until evaporated 🍳 ⏱ 20 min simmer dried porcini mushrooms with water until pine nuts are very soft 🔥 preheat oven to 200°C 🌀 whisk soy sauce, olive oil, maple syrup, ras el hanout, salt, and pepper until combined 🌀 toss chestnut, shiitake, and oyster mushrooms with half the oregano leaves, lemon strips, and the soy mixture 🔥 ⏱ 25-30 min roast the sticky mushrooms, tossing once or twice, until edges start to crisp 🔪 scrape roasted mushrooms and any charred bits, then hold back the lemon peel 🌀 ⏱ 5-8 min blend half the mushrooms with stock until very smooth 🔪 stir lemon juice, zest, remaining oregano leaves, and olive oil into the remaining mushrooms 🌀 adjust and season the blended soup, adding a little more water if you prefer a thinner soup 🍽 serve the soup topped with the reserved mushrooms and toasted pine nuts 🍳 toast extra pine nuts until lightly golden Creamy Mushroom Soup 🎉 1 piece shallot 3 pieces garlic 5 g dried porcini mushroom 650 ml water 2 tbsp soy sauce 2 tbsp maple syrup 2 tsp ras el hanout pepper to taste 200 g chestnut mushroom 150 g shiitake mushroom 150 g oyster mushroom 1 piece lemon 4 pieces oregano sprig shallot, garlic dried porcini mushroom, water pine nut soy sauce, maple syrup, ras el hanout, pepper
http://flowcooking.food/en-us/recipe/353/creamy-mushroom-soup-with-sticky-ras-el-hanout-mushrooms/