Cream of mushroom soup with smoked paprika and brown rice

Cream of mushroom soup with smoked paprika and brown rice

  Ready in : 45 mins

You can never have too many hor d'oeuvre recipes, so give Cream of mushroom soup with smoked paprikan and brown rice a try. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $1.58 per serving. One portion of this dish contains about 6g of protein, 11g of fat, and a total of 212 calories. 1 person were glad they tried this recipe. Head to the store and pick up salt & pepper, button mushrooms, garlic, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is not so outstanding. If you like this recipe, you might also like recipes such as Mushroom-Potato Soup with Smoked Paprika, Chicken, Mushroom, and Brown Rice Soup, and Asparagus, Mushroom & Brown Rice Soup.

Ingredients

oz. / 2 tbsp butter

oz. / 2 tbsp butter

30 g

button mushrooms

button mushrooms

500 g

garlic

garlic

2 Cloves

salt & pepper

salt & pepper

4 servings

paprika

paprika

1 tablespoon

cups vegetable stock

cups vegetable stock

500 ml

optional: /)

optional: /)

80 g

.82 oz

.82 oz

80 g

tbsp

tbsp

50 ml

Cooking in Steps

  1. 1
    Melt the butter in a pan over medium heat.

    butter

    butter

    frying pan
    frying pan
  2. 2
    Add the smoked paprika and allow to cook about 3-4 minutes.

    smoked paprika

    smoked paprika

  3. 3
    Add the mushrooms, season with salt and pepper and cook until they have released most of their water.

    salt and pepper

    salt and pepper

    mushrooms

    mushrooms

    water

    water

  4. 4
    Add the onion and garlic, and cook for about a minute.

    garlic

    garlic

    onion

    onion

  5. 5
    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.

    brown rice

    brown rice

    seasoning

    seasoning

    barley

    barley

    cream

    cream

    stock

    stock

    water

    water

    immersion blender
    immersion blender
    food processor
    food processor
    blender
    blender
    frying pan
    frying pan
  6. 6
    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

    barley

    barley

    rice

    rice

    pot
    pot