Introduction:
Immerse yourself in the warmth of this Cream of Mushroom Soup, where each spoonful is a blend of comfort and complexity. Infused with the smoky essence of paprika and the hearty texture of brown rice, this soup is not just a dish but a cozy embrace, ideal for those cool, snug evenings.
Ingredients:
- 2 cups mixed mushrooms (e.g., shiitake, button, cremini), finely chopped
- 1 cup cooked brown rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, for garnish
Nutritional Profile (Per Serving):
- Calories: 239 kcal
- Carbohydrates: 28g
- Protein: 10g
- Fat: 11g
- Fiber: 4g
Nutrient Highlights:
- Vitamin B2: 62.38% of daily needs
- Vitamin B3: 50.52% of daily needs
- Manganese: 47.27% of daily needs
- Selenium: 34.02% of daily needs
Recipe Highlights:
- A medley of mushrooms brings a deep umami flavor, making the soup rich and satisfying.
- Smoked paprika not only adds a distinctive smoky note but also deepens the overall flavor profile.
- Brown rice introduces a chewy, fulfilling texture, enhancing the soup’s heartiness.
- The creamy base is both indulgent and comforting, perfect for soothing the soul on a cold day.
Preparation:
- Sauté Vegetables: In a large pot, melt butter over medium heat. Add chopped onion and garlic, sautéing until translucent and fragrant.
- Cook Mushrooms: Stir in the mushrooms and cook until they’ve released their moisture and begun to brown.
- Make Roux: Sprinkle flour over the vegetables, stirring to combine. Cook for a couple of minutes to remove the raw flour taste.
- Add Liquids: Gradually pour in vegetable broth, stirring continuously to avoid lumps. Bring to a simmer, allowing the soup to thicken.
- Blend for Creaminess: For a smoother texture, blend part of the soup using an immersion blender or stand blender, then return it to the pot.
- Add Final Touches: Stir in the cooked brown rice, heavy cream, and smoked paprika. Season with salt and pepper to taste. Cook on low heat for a few more minutes to let the flavors meld.
Serving:
Ladle the soup into bowls, garnishing with fresh parsley for a burst of color and freshness. Serve hot, accompanied by crusty bread for dipping.
Pro Myco-Tip:
Experiment with different types of mushrooms to find your preferred flavor combination. Each variety brings its unique notes to the soup, enriching its umami character.
Savor this Cream of Mushroom Soup with Smoked Paprika and Brown Rice as a fulfilling meal that promises not just nourishment but a moment of comfort and joy with every bite.
