Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, eva's spicy mushroom soup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Eva's spicy mushroom soup is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Eva's spicy mushroom soup is something that I have loved my entire life.

Which kind of mushrooms would you like in the recipe? For an even spicier soup, opt for hot paprika or cayenne as the soup garnish instead of generic or mild paprika. Founder of PepperScale and Cindermint LLC.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook eva's spicy mushroom soup using 12 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Eva's spicy mushroom soup:

1. Prepare 150 g spicy chorizo, sliced
2. Take 250 g fresh mushrooms, sliced
3. Make ready 2 large carrots, sliced
4. Get 2 parsnips, sliced
5. Prepare 1 stick celery cut up to small pieces
6. Make ready 1 onion, finely chopped
7. Get 1 tsp paprika
8. Take to taste salt, pepper
9. Make ready 1 1/2 L chicken stock
10. Make ready 2-3 tbs oil
11. Prepare 1 tbs cornstarch
12. Make ready 1 tbsp soured cream (optional)

A mix of butter and flour thicken chicken stock to create a This Vegan Chinese Mushroom Recipe is made in a medium spicy sauce with white button mushrooms, soy sauce, scallions, garlic and spices. From curried coconut lentil soup to a super-simple tomato soup, these are our favorite comforting, hearty meatless soup recipes. The roasted salty mushrooms are a perfect replacement for bacon—drizzled with some olive oil, this combination makes for one satisfying Photo by Eva Kolenko. This soup is very, very loosely based on yuk gae jang, the spicy Korean beef soup.

Instructions to make Eva's spicy mushroom soup:

1. In a large saucepan, fry chopped onion together with the vegetables and sausage, for about 5-10 minutes. Sprinkle with paprika, add mushrooms, salt, pepper and chicken stock. Simmer until all vegetables are soft.
2. To thicken the soup: lightly mix a ladle full of vegetable with corn starch and using a hand blender mix it into a thin paste. Pour it into boiling soup and cook for a minute or two. Sprinkle with chopped parsley. At this time you can add some egg noodles/dumplings. Serve with fresh bread, and spoonful of soured cream (optional).

Over the years I've played around with the recipe, replacing the beef with mushrooms for a lighter approach (though keeping the stock for flavor). Really, this soup can take a LOT of improvisation, so play with it to make. Cream of mushroom soup was always on of my favorite soups. It's rich and creamy texture is always filling and welcome. And the result was surprisingly amazing.

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