Ilse van der Merwe Paprika Mushroom Soup
This creamy, hearty mushroom soup made in a Hungarian style is the perfect way to welcome autumn. Made with earthy paprika, fresh cream, white wine and lots of herbs, it is a versatile dish and pairs beautifully with both Stellenbosch Hills’ Chenin Blanc and Merlot.
Stellenbosch Hills Chenin Blanc 2021
The soup can be served as a starter in smaller quantities, or as a main course with toasted bread or chunky croutons.
Ingredients (serve 3-4 as a main, or 6 as a starter)
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60g (4 tablespoons) butter
30ml (2 tablespoons) extra virgin olive oil 2 large onions, chopped 500g brown or portabellini mushrooms, sliced 3-4 garlic cloves, finely grated/chopped 20ml (4 teaspoons) sweet paprika 30-45ml (2-3 tablespoons) fresh thyme leaves, stalks discarded 10ml (2 teaspoons) dried origanum 500ml (2 cups) chicken/vegetable stock 125ml (1/2 cup) dry white wine 30ml (2 tablespoons) soy sauce |
250ml (1 cup) milk
45ml (3 tablespoons) flour – cake or white bread flour 250ml (1 cup) fresh cream Salt & pepper 15ml lemon juice A handful Italian parsley, finely chopped, to serve Fresh bread/baguette, buttered & toasted, to serve (or chunky croutons) A few dollops sour cream or thickened cream, to serve (optional)
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Method
In a large wide pot over medium-high heat, melt the butter and add the oil. Add the onions and fry until soft (about 5 minutes). Add the mushrooms, garlic, paprika, thyme and origanum and continue to fry for about 10 minutes, stirring until the mushrooms have softened and the bottom of the pot starts to become sticky.
Add the stock, wine and soy sauce and bring to a simmer – cook for 5 minutes. In a medium jug or mixing bowl, add the milk and flour and whisk to mix thoroughly. Then, add the mixture to the pot along with the cream. Stir well and bring to a simmer, seasoning with salt and pepper.
Simmer for 5-10 minutes until the soup has thickened, stirring often. Remove the pot from the heat and stir in the lemon juice, then taste and season further if needed.
Serve hot in bowls, scatter with chopped parsley, toasted bread/croutons, and if you wish, a dollop of sour cream or cream.
Ilse van der Merwe, The Food Fox
Recipe by Ilse van der Merwe – www.thefoodfox.com
Stellenbosch Hills Merlot 2018
Read more about Stellenbosch Hills Wines – CLICK HERE
Information from Random Hat Communications
