Creamy Mushroom Soup with a Balkan Twist

Ingredients

• 500g (1.1 lb) mixed mushrooms (porcini, button, shiitake) 500g (1.1 lb) mixed mushrooms (porcini, button, shiitake)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 bay leaves 2 bay leaves
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 25g, 14g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 6g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Clean the mushrooms and slice them into bite-sized pieces.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
4. 4.
   Sprinkle the paprika, dried thyme, and bay leaves over the mushrooms. Stir well to coat the mushrooms with the spices.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.
6. 6.
   Remove the bay leaves from the pot and discard them.
7. 7.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. 8.
   Return the soup to the pot and stir in the heavy cream. Heat the soup gently over low heat, stirring occasionally, until it is heated through.
9. 9.
   Stir in the lemon juice and season with salt and pepper to taste.
10. 10.
    Serve the creamy mushroom soup hot, garnished with a sprinkle of fresh herbs or a drizzle of olive oil.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. If using dried mushrooms, rehydrate them according to package instructions before adding them to the soup.

Tips & Tricks

• For a more intense mushroom flavor, consider using a mix of wild mushrooms in addition to the cultivated ones.
• If you prefer a lighter version of the soup, you can substitute half of the heavy cream with milk or a non-dairy alternative.
• To add a touch of freshness, garnish the soup with chopped parsley or chives before serving.
• Serve the soup with crusty bread or garlic croutons for a satisfying meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed to adjust the consistency.

Serving advice

Serve the creamy mushroom soup as a starter for a dinner party or as a comforting main course. Pair it with a side of crusty bread or a fresh salad to complete the meal.

Presentation advice

When serving the soup, consider using elegant bowls or soup cups to showcase its creamy texture. Drizzle a swirl of olive oil on top and garnish with a sprig of fresh herbs for an appealing presentation.