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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the garlic, onion, red onion, spring onions, and butter to a pan and cook until the onions are softened and fragrant.
Add the chopped mushrooms and stir well.
Dissolve the Maggie cubes in hot water and pour into the pan.
Add the paprika, cayenne pepper, pepper, salt, and flour, stirring to combine.
Cook for 20 minutes on medium heat until the mushrooms are tender and the soup is aromatic.
Add the double cream and cook for 5 minutes, then blend half the soup until smooth.
Plate up and garnish with chilli flakes. Serve with garlic bread.
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For a thicker soup, blend more of the mixture.
Adjust the amount of cayenne pepper to suit your spice preference.
Can I use different types of mushrooms?
Yes, you can use a variety of mushrooms for different flavors.
Is there a substitute for double cream?
You can use heavy cream or a non-dairy alternative if preferred.
How can I make this soup vegetarian?
Use vegetable stock cubes instead of Maggie cubes.
Can I freeze the soup?
Yes, the soup can be frozen for up to 3 months.
What can I serve with this soup?
Garlic bread or a simple green salad pairs well with this soup.
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