What’s better than the creamy, earthy flavor of cream of mushroom soup? How about adding a delicious cayenne-inspired kick? It’s a homey heat that’ll warm you right up in many different ways. This soup is so filling it’s like a meal of its own.
There’s a little extra punch from a sprinkle of paprika to add some color to the plate. Or if you want to double-down on the spice, upgrade that paprika garnish to some additional cayenne powder. Don’t go too heavy-handed if you do – a little extra cayenne can go a long way.
- 4 ounces shitake mushrooms sliced into chunks
- 6 cups chicken broth
- 2 shallots diced
- 5 cloves garlic minced
- 1 cup heavy cream
- 6 tablespoons butter
- 4 tablespoons white flour
- 1 tablespoon black pepper
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 1 tablespoon chives
- 1 teaspoon cayenne pepper
- Paprika for sprinkling as garnish
- Pour broth into a large soup pot and bring the broth to a boil.
- Add the shitake mushrooms, black pepper, cayenne pepper, rosemary, and thyme. Continue to boil, stirring occasionally, for approximately 10 minutes. Then lower heat to simmer.
- In a sauté pan, melt the butter then add the shallots, garlic, and chives and sauté for 2 minutes. Then add flour, stir, and cook for another 2 minutes.
- Add 2 to 3 cups of the broth to the sauté pan and stir to combine, removing any lumps from the mix.
- Pour the mix in the sauté pan back into the soup pot, then increase heat to medium. Stir for another 2 to 3 minutes.
- Remove the soup pot from the heat, then using a food processor, process the soup until you reach your desired smooth consistency.
- Add the heavy cream and stir to combine. Place the soup pot back on medium heat for 4 to 5 minutes to heat it for serving.
- Plate the soup, then sprinkle paprika across the soup. Serve.