Cream of mushroom soup with smoked paprika and brown rice

7 steps · 45 min total
- 01
Melt the Butter
Melt the butter in a pan over medium heat.
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Pour in the vegetable stock and stir, making sure to scrape up any browned bits from the bottom of the pan.
Increase the heat to high, bring the soup to a boil, then reduce the heat and let it simmer, uncovered, for 10 minutes.
Carefully puree the soup until it's completely smooth using an immersion blender. If you're using a conventional blender, work in batches, being careful with hot liquids.
If the soup feels too thick, thin it with a little water or extra stock until it reaches your preferred consistency. Stir in the cream and adjust the seasoning to taste before serving.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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