Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Cream of mushroom soup with smoked paprika and brown rice

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.41

$1.41 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal soup
spoonacular Score:30%

Spoonacular Score: 30%

 

Cream of mushroom soup with smoked paprikan and brown rice might be just the soup you are searching for. One serving contains 212 calories, 6g of protein, and 11g of fat. For $1.58 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. If you have garlic, salt & pepper, cups vegetable stock, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is good. Try Mushroom-Potato Soup with Smoked Paprika, Asparagus, Mushroom & Brown Rice Soup, and Asparagus, Mushroom & Brown Rice Soup for similar recipes.

Ingredients

Servings:
1.06 oz
1.06 oz salted butter
salted butter
1.1 lb
1.1 lb button mushrooms
button mushrooms
0.22 Cloves
0.22 Cloves garlic
garlic
some
some Salt & Pepper
Salt & Pepper
1 Tbsp
1 Tbsp smoked paprika
smoked paprika
16.91 fl. oz
16.91 fl. oz vegetable stock
vegetable stock
2.82 oz
2.82 oz optional: /)
optional: /)
2.82 oz
2.82 oz .82 oz
.82 oz
1.69 fl. oz
1.69 fl. oz tbsp
tbsp
1.06 oz salted butter
1.06 oz
salted butter
1.1 lb button mushrooms
1.1 lb
button mushrooms
0.22 Cloves garlic
0.22 Cloves
garlic
some Salt & Pepper
some
Salt & Pepper
1 Tbsp smoked paprika
1 Tbsp
smoked paprika
16.91 fl. oz vegetable stock
16.91 fl. oz
vegetable stock
2.82 oz optional: /)
2.82 oz
optional: /)
2.82 oz .82 oz
2.82 oz
.82 oz
1.69 fl. oz tbsp
1.69 fl. oz
tbsp

Equipment

immersion blender
immersion blender
food processor
food processor
blender
blender
frying pan
frying pan
pot
pot
immersion blender
immersion blender
food processor
food processor
blender
blender
frying pan
frying pan
pot
pot


Instructions

  1. Melt the butter in a pan over medium heat.
  2. Add the smoked paprika and allow to cook about 3-4 minutes.
  3. Add the mushrooms, season with salt and pepper and cook until they have released most of their water.
  4. Add the onion and garlic, and cook for about a minute.
  5. Add the stock and stir, scraping the bottom of the pan to remove any sticky bits.
  6. Increase the heat to high, bring to a boil, then lower the heat and simmer, uncovered, for 10 minutes.
  7. Puree until smooth with an immersion blender. If you use a conventional blender or food processor, work in batches. If you find the soup is too thick for you, add some water or stock to thin it to the desired consistency.
  8. Stir in the cream, adjust the seasoning and serve.
  9. Note: or a more filling meal, you can add brown rice or barley. Add them to your pot after blending the soup and allow to simmer until your rice/barley is cooked through.
  10. Find more recipes on my blog htpp://alalemon.com

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.41
Ingredient
30 grams salted butter
500 grams button mushrooms
2 Cloves garlic
1 tablespoon smoked paprika
500 milliliters vegetable stock
Price
$0.26
$2.78
$0.13
$0.85
$1.61
$5.62

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
94 Calories
4g Protein
6g Total Fat
7g Carbs
4% Health Score
Limit These
Calories
94
5%

Fat
6g
10%

  Saturated Fat
3g
25%

Carbohydrates
7g
2%

  Sugar
3g
4%

Cholesterol
16mg
5%

Sodium
755mg
33%

Get Enough Of These
Protein
4g
9%

Vitamin B2
0.53mg
31%

Vitamin A
1315IU
26%

Vitamin B3
4mg
23%

Copper
0.41mg
21%

Vitamin B5
1mg
19%

Selenium
12µg
17%

Potassium
445mg
13%

Phosphorus
117mg
12%

Vitamin B6
0.19mg
9%

Fiber
1g
8%

Vitamin B1
0.11mg
7%

Iron
1mg
6%

Manganese
0.11mg
6%

Folate
22µg
6%

Zinc
0.75mg
5%

Vitamin E
0.7mg
5%

Vitamin C
3mg
4%

Magnesium
14mg
4%

Vitamin D
0.36µg
2%

Vitamin K
1µg
2%

Calcium
12mg
1%

Vitamin B12
0.06µg
1%

covered percent of daily need

Related Recipes