Mushroom and Smoked Paprika Soup Recipe

Mushroom and smoked paprika soup is a deep, comforting dish perfect for cozy nights or as an elegant starter. The earthy flavor of mushrooms combined with the smoky depth of paprika creates a unique and satisfying experience. This vegetarian-friendly soup is easy to prepare and full of complex flavors. Here’s how to make this delicious soup step-by-step.

Ingredients for Mushroom and Smoked Paprika Soup

Main Ingredients:

• Mushrooms: 1 pound (a mix of cremini, white button, or shiitake for depth)
• Onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Smoked paprika: 2 teaspoons
• Vegetable broth: 4 cups
• Olive oil or butter: 3 tablespoons
• All-purpose flour: 2 tablespoons (optional for thickening)
• Heavy cream or coconut milk: ½ cup (optional for creaminess)
• Thyme: 1 teaspoon, fresh or ½ teaspoon dried
• Salt and black pepper: To taste
• Lemon juice: 1 tablespoon (for brightness)

Optional Add-Ins:

• Red pepper flakes: ¼ teaspoon for heat
• White wine: ½ cup for deglazing (optional but adds depth)
• Fresh parsley: For garnish
• Truffle oil: A few drops for an extra touch of luxury

Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Ladle
• Blender or immersion blender
• Cutting board and knife

Step-by-Step Instructions:

Step 1: Sauté the Vegetables

1. Heat the olive oil or butter in a large pot over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 2: Add Mushrooms and Spices

1. Add the mushrooms to the pot and cook for 8-10 minutes until they release their liquid and start to brown.
2. Sprinkle the smoked paprika and thyme over the mushrooms, stirring to coat evenly. Cook for 1-2 minutes.

Step 3: Build the Soup Base

1. If using, add the flour and stir for 1-2 minutes to create a roux.
2. Pour in the white wine to deglaze the pot, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes until the wine is mostly evaporated.
3. Add the vegetable broth and stir to combine.

Step 4: Simmer and Blend

1. Bring the soup to a gentle simmer and cook for 15-20 minutes to allow the flavors to meld.
2. Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.

Step 5: Add Cream and Final Seasoning

1. Stir in the heavy cream or coconut milk for a richer texture.
2. Add the lemon juice and season with salt and black pepper to taste.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and garnish with fresh parsley and a drizzle of truffle oil if desired.
2. Serve with crusty bread or garlic toast for dipping.

Serving and Storage Tips

Serving:

• Pair the soup with toasted baguette slices or cheese crostini for an elegant touch.
• Add a light side salad with a lemon vinaigrette for a balanced meal.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: This soup freezes well for up to 3 months. Let the soup cool completely before transferring to freezer-safe containers.
• Reheating: Thaw overnight in the refrigerator if frozen. Reheat on the stove over medium-low heat, stirring frequently. Add a splash of broth or water if the soup thickens too much.

Helpful Notes

• For a thicker soup, blend a portion or add more flour at the beginning.
• For added flavor, sauté mushrooms in batches to ensure they brown properly instead of steaming.
• Vegan version: Use olive oil and coconut milk for a dairy-free option.

Tips from Well-Known Chefs

• Yotam Ottolenghi: Recommends adding a sprinkle of chopped walnuts for texture.
• Julia Child: Advocates for sautéing mushrooms in butter for maximum flavor.
• Ina Garten: Suggests finishing with a splash of sherry or brandy for a sophisticated depth.

Frequently Asked Questions (FAQs)

1. Can I use different types of mushrooms?

Yes, combining different varieties like shiitake, portobello, or oyster mushrooms adds depth to the flavor.

2. Is it necessary to blend the soup?

No, you can enjoy it as a chunky soup if you prefer.

3. What can I use instead of cream?

Coconut milk, cashew cream, or oat milk work well for a non-dairy alternative.

4. Can I make this soup ahead of time?

Yes, the flavors deepen when made ahead. Reheat gently to avoid separating the cream.

5. What if I don’t have smoked paprika?

Substitute with regular paprika and add a touch of chipotle powder for smokiness.

6. How do I keep the soup from being too thin?

Simmer uncovered for a few extra minutes or add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water).

7. Can I use chicken broth instead of vegetable broth?

Yes, but it will no longer be vegetarian.

8. How do I make the soup spicier?

Add red pepper flakes or a dash of hot sauce to taste.

9. Can I skip the flour?

Yes, blend some of the cooked mushrooms and broth to naturally thicken the soup.

10. What herbs pair well with this soup?

Thyme, rosemary, and sage all complement the earthy flavors of mushrooms.

Enjoy this rich and smoky mushroom soup as a warm, hearty dish perfect for any occasion.