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Creamy Mushroom Soup With Turmeric And Thyme

By: Ramona Cuisine from ramonascuisine.com
Updated November 26, 2019
Creamy Mushroom Soup With Turmeric And Thyme
Creamy Mushroom Soup With Turmeric And Thyme

"I find it so hard to believe that until today I have not managed to put this recipe up, it is my favorite soup by far! It is now here, yayy! Creamy mushroom soup tops the list of not only my favorite soup but also my favorite dish. We have this soup every time with some beautiful home-made bread, oh, it is such a treat! This creamy mushroom soup is so good that you will never think of buying canned one ever again. It is so quick to make too. A winner! "

NotesChicken or vegetable stock and * salt
I always make my own stock and have some in the fridge but if you use market bought one please be aware of the salt level ( buy low sodium) and reduce the salt you add to the soup. The soy sauce as well as Worchester sauce also add salt to the soup so be aware.

Serves4

Preparation Time10 min

Cooking Time25 min

Cooking MethodCasserole, Slow Cooker

Ingredients

  • 600 g mushrooms I used organic chestnut *
  • 600 ml vegetable stock or chicken stock *
  • 1 carrot large
  • 2 onions
  • 1/2 leek medium
  • 2 tbsp unsalted butter or oil
  • 200 ml milk
  • 1 tsp turmeric
  • 1 tbsp fresh Thyme *
  • 2 tbsp Crème fraîche or heavy cream

Instruction

  1. In a pan melt the butter over medium heat and sauté the onions with the garlic (if adding any) for about 5 minutes.

  2. Add the carrot, leek, chopped or sliced mushrooms (optionally, leave a handful to pan fry for decoration), the Worcestershire, the soy sauce, a pinch of salt*, freshly ground pepper and the turmeric and sauté for a further 5 minutes.

  3. Add the stock, the milk and when it starts boiling, reduce slightly the heat, cover and allow to simmer for a further 10 minutes.

  4. Reduce the heat to minimum and using a hand electric blender, blend and cream the soup to desired texture. Allow to simmer for a further 2-3 min.

  5. Add the crème fraîche, a squeeze of lemon, mix all well and turn the heat off.

  6. Ladle the soup out into bowls, garnish and decorate with a sprinkle of long pepper powder or a good generous pinch of freshly ground black pepper, some fresh thyme sprigs, parsley and some pan fried sliced mushrooms and serve immediately while nice and hot with some nice homemade bread or garlic bread. Delicious!

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