Mushroom-Potato Soup with Smoked Paprika

Gluten Free
Health score
9%
Mushroom-Potato Soup with Smoked Paprika
60 min.
8
250kcal

Suggestions


Warm up your kitchen and your heart with this delightful Mushroom-Potato Soup with Smoked Paprika! Perfect for any occasion, this gluten-free recipe serves eight and is ready in just 60 minutes, making it an ideal choice for family gatherings or cozy nights in. With each bowl containing only 250 calories, you can indulge without the guilt!

This soup is a celebration of earthy flavors, featuring fresh button mushrooms and the rich, umami goodness of dried porcini mushrooms. The addition of pancetta adds a savory depth, while the smoked paprika infuses the dish with a warm, smoky aroma that will have everyone asking for seconds. Creamy and comforting, a dollop of crème fraîche or sour cream on top elevates this dish to a whole new level of deliciousness.

Whether you’re serving it as a starter, a snack, or as part of a hearty meal, this Mushroom-Potato Soup is sure to impress. It’s not just a soup; it’s a warm hug in a bowl! So grab your pot and let’s get cooking—your taste buds are in for a treat!

Ingredients

  • 1.5 pounds mushrooms fresh
  • cups chicken broth 
  • tbsp crème fraîche sour
  • ounces the following: parmesan rind) dried
  • cup wine dry white
  • tablespoons olive oil 
  •  onion halved thinly sliced
  • ounces pancetta chopped
  • 1.5 teaspoons salt 
  • servings pepper black freshly ground
  • tablespoon paprika smoked (pimentón)
  • 1.5 lbs yukon gold potatoes peeled chopped

Equipment

  • bowl
  • pot
  • slotted spoon
  • cutting board

Directions

  1. In a small bowl, pour 1 cup boiling water over dried porcini. Set aside.
  2. Cut off stems of button mushrooms. Finely chop stems; set aside. Halve caps, slice, and add to stems. With a slotted spoon, lift out porcini, pressing excess liquid into bowl, and transfer to a cutting board. Finely chop porcini and add to stems and caps. Reserve soaking liquid.
  3. Heat olive oil in a large pot over medium-high heat and add onion and salt. Cook, stirring, until onions are soft, about 3 minutes.
  4. Add pancetta and cook until onions look a bit creamy, about 2 minutes.
  5. Add paprika and cook until very fragrant, 2 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms start giving off their liquid, 3 to 5 minutes.
  6. Add wine and cook until liquid is reduced by half, about 3 minutes.
  7. Add reserved porcini soaking liquid (pouring carefully to leave behind the sandy dregs), chicken broth, 2 cups water, and potatoes. Bring to a boil, then reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
  8. Season with salt and pepper to taste.
  9. Serve hot, with a dollop of crme frache.

Nutrition Facts

Calories250kcal
Protein12.03%
Fat44.32%
Carbs43.65%

Properties

Glycemic Index
25.59
Glycemic Load
11.93
Inflammation Score
-6
Nutrition Score
15.787391393081%

Flavonoids

Malvidin
0.02mg
Catechin
0.23mg
Epicatechin
0.17mg
Hesperetin
0.12mg
Naringenin
0.11mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
0.69mg
Kaempferol
0.77mg
Myricetin
0.01mg
Quercetin
3.4mg

Nutrients percent of daily need

Calories:250.08kcal
12.5%
Fat:11.9g
18.31%
Saturated Fat:3.16g
19.76%
Carbohydrates:26.38g
8.79%
Net Carbohydrates:22.28g
8.1%
Sugar:4.03g
4.47%
Cholesterol:13.5mg
4.5%
Sodium:740.2mg
32.18%
Alcohol:3.09g
100%
Alcohol %:1.28%
100%
Protein:7.27g
14.54%
Copper:0.76mg
37.89%
Vitamin B5:3.22mg
32.24%
Vitamin B2:0.54mg
31.57%
Vitamin B3:5.67mg
28.34%
Vitamin B6:0.49mg
24.51%
Vitamin C:19.9mg
24.12%
Potassium:842.9mg
24.08%
Selenium:14.3µg
20.42%
Manganese:0.36mg
18.16%
Phosphorus:179.25mg
17.92%
Fiber:4.1g
16.4%
Vitamin B1:0.21mg
14.17%
Magnesium:45.45mg
11.36%
Folate:43.52µg
10.88%
Zinc:1.53mg
10.18%
Vitamin A:494.67IU
9.89%
Iron:1.64mg
9.11%
Vitamin E:1.13mg
7.57%
Vitamin K:5.95µg
5.67%
Calcium:34.14mg
3.41%
Vitamin D:0.49µg
3.26%
Vitamin B12:0.12µg
1.96%
Source:My Recipes