Before I get into the recipe for this soup I would like to say that when I create a new recipe often the first creation is not the most stellar version. However I want this to be a real venue for recipes where you can learn from my mistakes so I will let you know what I think I did wrong or how I could improve. Eventually I will post a different version of this recipe and I’ll link it to this one for comparison.
That being said, this soup was quite delicious, there were just a couple of things that stood out to me for improvement. I stepped away after I added the milk to come to a simmer and it started boiling, thus separating a bit. It still tasted fine but you can see some of the separation in the pics. Also I think that next time I will slowly whisk some of the broth into the Greek yogurt before I whisk it into the soup so it will be a smoother texture.
First I sautéed the mushrooms in a combo of butter and olive oil:
Next I added the garlic and let it cook for a few minutes, then I added good quality Paprika, 2 tablespoons of flour and a splash of white wine and stirred it around for 2-3 minutes to let the flour cook a bit.
Then I poured and stirred 1/4 cup of wine and 1 cup of veggie broth, and let it come to a simmer, then add equal parts 2% and whole milk, about 1 and 1/2 cups altogether. Let it come to a simmer again (not a boil!) and stir. It will start to thicken and then I like to add in about 1/2 cup of Parmesan cheese and 1/4 cup of low-fat Greek yogurt.
Let it gently simmer for a few minutes and then taste for salt, cheese, etc. Of course you can leave out the cheese or add grated cheddar or your favorite cheese. I just really like Parmesan! Garnish with a little dollop of Greek yogurt and some chopped Italian parsley. (You can use light sour cream instead but I like the extra protein in Greek yogurt.)
Mushroom Soup spiked with Paprika
24 ounces sliced mushrooms ( I used white mushrooms but use your favorite kind – bellas are good, anything goes!)
2-3 cloves minced garlic
1 Tablespoon good quality Paprika ( you can use smoked Paprika if you like that smokiness but use a little less because it’s a lot stronger)
1/4 cup white wine
1 cup veggie broth
1 1/2 – 2 cups milk (don’t use skim, I used a combo of 2% and whole)
1/2 cup of grated fresh Parmesan cheese (or your choice of cheese)
2 Tablespoons whole wheat flour
Salt and pepper
Olive oil and Good butter
Saute the mushrooms in the 2-3 tablespoons melted butter and olive oil with some salt and pepper. They will get juicy and secrete a lot of water and just let them cook until some of the water has evaporated, but not all. Then add the garlic and let cook in the juices for a couple of minutes. Sprinkle the flour and paprika over them while stirring, and let that all cook for a couple more minutes, stirring every once in a while. Whisk in the white wine and broth and let simmer for a few minutes. Slowly add in the milk and whisk, then let simmer for 5-10 minutes while whisking and making sure it doesn’t boil. Whisk in the yogurt and cheese and let simmer for 5 more minutes. Serve it with a dollop of Greek yogurt and chopped Italian parsley if you have it and enjoy! This soup is super healthy but tastes decadent and creamy with a sweet peppery taste from the paprika and a salty richness from the Parmesan. Double it and freeze to save yourself from a greasy take-out some night!