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Creamy Wild Mushroom Soup with Smoked Paprika

This mushroom soup features a blend of sautéed wild mushrooms cooked until tender, then simmered with onion, garlic, white wine, and broth. Finished with cream and a touch of smoked paprika, it achieves a velvety texture with earthy flavor accents and a rich, inviting appearance.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb wild mushrooms (such as shiitake, portobello, cremini) roughly chopped
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1/2 cup white wine optional, for deglazing
  • 4 cups vegetable or mushroom broth
  • 1 cup heavy cream
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • to taste salt and freshly ground black pepper
  • fresh thyme a few sprigs optional

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon or spatula
  • Blender or immersion blender
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat a large heavy-bottomed pot over medium heat and add olive oil. Once shimmering, add the chopped onion and sauté until translucent and fragrant, about 5 minutes.
  2. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
  3. Increase the heat slightly and add the chopped wild mushrooms. Sauté, stirring occasionally, until they release their moisture and start to brown, about 8-10 minutes.
  4. Pour in the white wine to deglaze the pot, scraping up any browned bits on the bottom. Cook until the wine reduces by half, about 2-3 minutes.
  5. Add the vegetable or mushroom broth, stirring to combine. Bring the mixture to a gentle simmer and cook uncovered for 10 minutes to allow flavors to meld.
  6. Reduce the heat to low and stir in the heavy cream along with smoked paprika. Taste and season with salt and pepper as needed.
  7. Use an immersion blender directly in the pot to purée the soup until smooth, or transfer in batches to a blender. Blend until velvety and homogenous.
  8. Return the blended soup to low heat, add fresh thyme if desired, and cook for another 2 minutes to infuse the flavors. Adjust seasoning if necessary.
  9. Serve the hot, creamy mushroom soup in bowls, garnished with a sprinkle of additional paprika or thyme leaves if you like. Enjoy its earthy aroma and rich texture.

Notes

For a chunkier texture, reserve some sautéed mushrooms and add them back after blending. This soup pairs well with crusty bread or a fresh green salad.