Tangy Mushroom Soup

Saturday, November 13, 2021

It's November and soup season has most definitely begun. With the drizzly, grey weather we're having today there's nothing better than getting cosy inside with all the comfort food. And what's more comforting and autumnal than a warming bowl of soup? I love this Hungarian inspired mushroom soup as it's not only super delicious but also very filling. So put your aprons on and get your ingredients ready!

Here's what you'll need:

- olive oil for frying

- 1 big onion

- 400g mushrooms

- 1 red bell pepper

- 3 tbsp flour (any flour is fine it's simply used to thicken the soup)

- 1 heaped tbsp smoked paprika powder

- 1l vegetable stock

- 200ml (plant based) milk

- 150g creme fraiche or creme vega

- juice of half a small lemon

- parsley (of course!)

Dice the onion and chop up your mushrooms and the bell pepper.

In a big pot, fry your veggies in some olive oil until the mushrooms start to release liquid and the mixture is very fragrant. Add the flour and paprika powder and stir well before adding in the vegetable stock.

Leave it to simmer for about 20 to 30 minutes then take the pot off the heat and fineley puree your soup. Add milk and creme fraiche and combine well before adding the lemon juice as well as salt and pepper to taste. Put back on the stove to heat the soup with the added ingredients back up.