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Mushroom And Smoked Paprika Soup

MUSHROOM AND SMOKED PAPRIKA SOUP

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A rich, creamy, and smoky soup made with brown mushrooms, smoked paprika, and vegan Greek yogurt. This comforting soup is perfect for chilly evenings or as a light lunch, combining savory flavors with a creamy texture.

Ingredients:

Main Ingredients:

  • 500 g (1.1 lb) Brown Mushrooms, cleaned and sliced
  • 500 g (2 cups) Vegetable Stock
  • 150 g (0.6 cups) Plant Milk (almond, oat, or soy)
  • 100 g (0.4 cups) White Grape Juice
  • 70 g (0.3 cups) Vegan Greek Yogurt
  • 1 Onion, chopped
  • 1-3 Garlic Cloves, minced
  • 1.5 tbsp Extra Virgin Olive Oil
  • 1.5 tbsp Margarine
  • 1.5 tbsp Vegan Worcestershire Sauce
  • 1.5 tbsp Smoked Paprika
  • 1.5 tbsp Corn Starch
  • 1 tbsp Nutritional Yeast
  • 2-3 sprigs Fresh Dill
  • 2-3 sprigs Fresh Thyme
  • Black Pepper and Salt to taste

For Garnish:

  • Freshly ground Black Pepper
  • Toasted Sourdough Bread Slices or Croutons
  • Fresh Thyme sprigs

Instructions:

Step 1: Prepare the Mushrooms

  • Clean the mushrooms with a damp cloth and slice them into thin pieces.

Step 2: Sauté the Vegetables

  • Set your Instant Pot (or large pot) to sauté mode.
  • Add olive oil, chopped onions, and a pinch of salt. Sauté for 5 minutes until the onions soften and brown slightly.
  • Add sliced mushrooms and sauté for 10-15 minutes until they are tender and caramelized. Reserve some mushrooms for garnish if desired.

Step 3: Deglaze with Substitution Liquid

  • Pour in white grape juice (or vegetable broth) and cook for 60-90 seconds to evaporate the liquid.

Step 4: Add Flavorings

  • Stir in minced garlic, dill, thyme, vegan Worcestershire sauce, nutritional yeast, and smoked paprika.
  • Add vegetable broth, salt, and black pepper. Stir well.
  • Close the Instant Pot lid and set to pressure cook for 5 minutes.

Step 5: Prepare the Creamy Base

  • In a separate jug, whisk together plant milk and corn starch until smooth, ensuring no lumps.

Step 6: Thicken the Soup

  • Once the soup finishes cooking, carefully release the pressure and open the lid.
  • Stir in the milk-cornstarch mixture. Set the Instant Pot to sauté mode and cook for an additional 7-10 minutes until the soup thickens to your desired consistency.

Step 7: Add Vegan Greek Yogurt

  • Turn off the Instant Pot and stir in the vegan Greek yogurt for creaminess.

Step 8: Serve

  • Remove the sprigs of thyme and dill.
  • Ladle the soup into bowls and garnish with freshly ground black pepper, a few sprigs of thyme, and the reserved sautéed mushrooms.
  • Serve with toasted sourdough bread slices or croutons.
See also  Friendly Hawaiian Shredded Chicken

Helpful Tips:

  • For extra creaminess: Use full-fat plant milk or a combination of coconut milk and vegan Greek yogurt.
  • Spicy twist: Add a pinch of red pepper flakes or cayenne pepper to introduce heat along with the paprika.
  • Deepen the flavor: For a more intense flavor, use balsamic vinegar or soy sauce in place of Worcestershire sauce.

FAQs:

1. Can I use a different type of mushroom?

  • Yes! Button mushrooms, shiitake mushrooms, or even a mix of wild mushrooms would work well.

2. How do I store leftover soup?

  • Store in an airtight container in the refrigerator for up to 3-4 days. This soup can also be frozen for up to 3 months.

3. Can I make this recipe without an Instant Pot?

  • Yes, follow the same steps using a large pot. Simmer the soup over medium heat until the mushrooms soften and the flavors combine. Then proceed with thickening the soup.

4. What can I substitute for vegan Greek yogurt?

  • You can use coconut yogurt, almond yogurt, or a cashew cream for a rich and creamy texture.

5. Can I make this recipe oil-free?

  • Yes, sauté the vegetables in vegetable broth or water to skip the oil, and the soup will still be flavorful.

Nutritional Information (per serving, serves 4):

  • Calories: ~250 kcal
  • Total Fat: ~20g
  • Saturated Fat: ~3g
  • Cholesterol: 0mg
  • Sodium: ~500mg
  • Carbohydrates: ~20g
  • Fiber: ~4g
  • Sugars: ~5g
  • Protein: ~5g

Conclusion:

This Mushroom and Smoked Paprika Soup offers a cozy, creamy dish with an amazing smoky depth. The blend of earthy mushrooms, herbs, and smoked paprika creates a deliciously unique flavor profile, while the creamy texture from vegan Greek yogurt adds richness without dairy. Whether you’re serving it on its own with a side of crusty bread or as part of a larger meal, this recipe is sure to become a favorite. The soup is not only comforting but also versatile, allowing for easy substitutions to suit your dietary needs. Enjoy this flavorful and wholesome dish on a chilly day or whenever you’re in the mood for something rich and satisfying.

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