Roasted Paprika Mushroom Soup with Rosemary

This makes a nice warm filling soup on a chilly evening. The fresh rosemary adds a depth of flavor. It’s quick and easy to make and has a lovely thick texture from the mushrooms.

Yield: 4

Ingredients:

  • 1 large jar (400 grams) roasted paprika (red bell pepper)
  • 12 ounces mushrooms, cleaned and sliced
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons soy margarine
  • 1/2 cup soy milk
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon Hungarian paprika
  • 2 cups vegetable bouillon
  • salt and pepper to taste
  • splash lemon juice
  • parsley, fresh, chopped as optional garnish
  • dollop soy yogurt

Directions:

  1. Saute onions in large pot with half the soy margarine until glassy.
  2. Add mushrooms and crushed garlic along with rosemary further saute until the mushrooms are soft.
  3. Add the roasted paprika and the vegetable bouillon.
  4. Simmer covered for 15 minutes.
  5. Puree to a smooth thick soup.
  6. If you’d like it thinner, add more vegetable bouillon, or soy cream.
  7. Add lemon juice and salt and pepper to taste before serving.
  8. Serve with a dollop of soy yogurt and chopped parsley.

Notes:

If you have time, of course you can roast your own paprika’s.