Cream of mushroom soup with smoked paprika and brown rice
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)
Preparation
1
Melt the butter in a pan over medium heat.
2
Add the smoked paprika and allow to cook about 3-4 minutes.
3
Add the mushrooms, season with salt and pepper and cook until they have released most of their water.
4
Add the onion and garlic, and cook for about a minute.
5
Add the stock and stir, scraping the bottom of the pan to remove any sticky bits.
6
Increase the heat to high, bring to a boil, then lower the heat and simmer, uncovered, for 10 minutes.
7
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.
8
Stir in the cream, adjust the seasoning and serve.
9
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.
10
Find more recipes on my blog htpp://alalemon.com
.
Yield:
Serves 4
Added:
Monday, January 19, 2015 - 5:32am
