From a Pot: Mushroom Soup with Paprika

Mushroom Soup with Paprika

The most delicious mushroom soup with paprika.

Mushroom Soup with Paprika - Title of the Recipe

OK, let's talk about this mushroom soup, because it is the best damn soup ever. Ok maybe not ever but it comes close. This soup is full of flavor, mushrooms (duh) and for that final touch we add a dash of lemon. Yes lemon, I know it sounds strange but it's so good. I got inspired by Hungarian mushroom soup to create this recipe. Served with freshly baked garlic bread, it’s absolutely delicious. Perfect for cold rainy or snowy nights.

Prep Time

Prep Time:

15 Minutes

Cook Time:

30 Minutes

Total Time:

45 Minutes


  • Pot
  • Cutting board
  • Knife
Nutritional values
Nutrition Label of the Recipe
Shopping List
  • Mushrooms: 320.0 g
  • Rice: 100.0 g
  • Onion: 150.0 g
  • Carrot: 150.0 g
  • Cooking cream: 20.0 g
  • Oil
  • Paprika powder
  • Salt
  • Pepper
  • Vegetable soup base: 300.0 ml
  • Flour
  • Lemon: 1.0

Ingredients and Instructions




Field to change the scale in the recipe. The meaning of the number depends on the type of recipe and can mean the number of servings or the number of products obtained from the recipe.(Mushroom Soup with Paprika)


Mushroom Soup with Paprika

  • Mushrooms: 320 g

  • Rice: 100 g

  • Onion: 150 g

  • Carrot: 150 g

  • Cooking cream: 20 g

  • Oil: 1 tablespoon

  • Paprika powder: 2 tsp

  • Salt: 1 tsp

  • Pepper: 0.5 tsp

  • Vegetable soup base: 300 ml

  • Flour: 2 teaspoons

  • Parsley

  • Lemon: 1


Mushroom Soup with Paprika

  1. Peel the onion and cut it into half moon circles. Clean, wash and chop the mushrooms into pieces. Chop the carrots.
  2. Heat the oil in a pot and sauté the onions. Add the mushrooms, season with paprika and sauté for about 5 minutes at a medium temperature.
  3. Add the rice, parsley, carrots, salt and pepper. Mix and then add a teaspoon of flour.
  4. Pour in the soup base and cook the soup covered for about 20 minutes, then add cooking cream. Mix and cook for a few more minutes. If you think the soup is too thick, add more soup base.
  5. Garnish the soup with parsley and some drops of lemon juice. Serve it with warm fresh baked garlic bread.


Mushroom Soup with Paprika - altMushroom Soup with Paprika - altMushroom Soup with Paprika - altMushroom Soup with Paprika - alt


  • Which mushrooms to use?
  • You can use any mushrooms (as long as they're edible). I used a mixture of porcini mushrooms, chanterelles and brown button mushrooms.

Fun Facts:

  • Mushrooms are a low calorie food, loaded with many health boosting vitamins, minerals and antioxidants.
  • The largest producer of mushrooms is China, which produces about half of the world's farmed fungi.
  • In ancient Egypt the consumption of mushrooms was reserved for royals, because they were believed to be plants of immortality.
  • Mushrooms are one of a few non animal sources of vitamin D. When they’re grown, exposed to UV radiation, either from sunlight or UV lamp.
  • There is a type of mushroom (shaggy manes) that can be turned into ink. I was so surprised when I found that out. The “ink” that results from the mushrooms turning to liquid can be used as an actual ink for calligraphy, art …
  • Some mushrooms glow in the dark. There are around 70 species of them. It’s believed they glow in the dark to attract insects to spread their spores.
  • There is a type of mushroom that is supposed to taste exactly like chicken.
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