It’s not for lack of inspiration, it’s just that I am in soup mood… or mode… or both… See, it has nothing to do with all the « post-holiday detox » hoopla that is all over the place since, well, pretty much New Year’s Day lunch… No, it’s just that I like soup. I really, really do.
It’s also a quick and easy dinner for when I come home late from my Zumba class and I’m too tired to start chopping, cooking, baking… you name it! Those days, I just want something I can throw in the microwave and sit to 2 minutes later.
OK, so mayyyyyyyyyyyyyybe this one is not quite on the quick side. At least if your definition of quick is « 15 minutes tops. » Because this bowl of hearty goodness is ready in 30 minutes. But it’s totally worth it! And no, I’m not saying this to sell you the recipe, but because I tried it and tested it, and it really is good.
Adapted from Simply Recipes
- 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.