Try this Paprika Mushroom Soup on a cool night with country-style bread, a dollop of sour cream on top, and a crisp salad of bitter greens on the side. Paprika brings some light heat and dried mushrooms add a depth of flavor which together make this light soup surprisingly satisfying.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 1 oz. dried mushrooms ( such as porcini, morels, or chanterelles)
- Up to 2 cups chicken or vegetable broth
- 1 Tbsp. vegetable or grapeseed oil
- 1 onion, halved and sliced
- 1 lb. fresh mushrooms, cleaned and sliced
- 1 tsp. salt, plus more to taste
- 1 Tbsp. hot paprika
- Sour cream for garnish (optional)
- Put dried mushrooms in a medium bowl and pour 2 cup boiling water over them. Let sit until mushroom are very soft, about 30 minutes. Lift mushrooms out of soaking liquid, chop, and set aside. Transfer liquid to a large measuring cup, being careful to leave behind and discard the grit at the bottom of the bowl (pour through a fine-mesh sieve or layers of cheesecloth if the liquid is noticeably gritty). Add enough broth to equal 4 cups and set aside.
- Meanwhile, in a large pot heat oil and onions over medium heat. Cook, stirring occasionally, until onions are soft, about 3 minutes.
- Increase heat to high and add mushrooms and 1 tsp salt. Cook, stirring frequently, until mushrooms have given off their liquid, about 5 minutes. Add paprika and cook, stirring constantly, until fragrant, about 1 minute. Add reserved soaked mushrooms and stir to combine.
- Add reserved liquid and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook until mushrooms are tender to the bite and flavors meld, about 15 minutes.
- Add salt to taste. Serve hot, with a dollop of sour cream, if you like.
Makes 6 servings Paprika Mushroom Soup.