Cream of mushroom soup with smoked paprika and brown rice
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)
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.
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