Ingredients
- 30g / 1 oz. / 2 tbsp salted butter
- 500g / 1 lb chestnut or button mushrooms, roughly chopped
- 80g / 2.82 oz. / ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon smoked paprika (more or less, to taste)
- 500ml / 2 cups vegetable stock
- 50ml / 6 tbsp / ¼ cup single cream
- Salt & pepper to taste
- Optional: 80g / 1/3 cup brown rice or barley (see note)
Make it step by step
- Melt the butter in a pan over medium heat.
- Add the smoked paprika and allow to cook about 3-4 minutes.
- Add the mushrooms, season with salt and pepper and cook until they have released most of their water.
- Add the onion and garlic, and cook for about a minute.
- Add the stock and stir, scraping the bottom of the pan to remove any sticky bits.
- Increase the heat to high, bring to a boil, then lower the heat and simmer, uncovered, for 10 minutes.
- Puree until smooth with an immersion blender. If you use a conventional blender or food processor, work in batches. If you find the soup is too thick for you, add some water or stock to thin it to the desired consistency.
- Stir in the cream, adjust the seasoning and serve.
- Note: or a more filling meal, you can add brown rice or barley. Add them to your pot after blending the soup and allow to simmer until your rice/barley is cooked through.
- Find more recipes on my blog htpp://alalemon.com
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Ala Lemon, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.