Heavenly Hawaij Mushroom Soup

Heavenly Hawaij Mushroom Soup

Heavenly Hawaij Mushroom Soup

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This Heavenly Hawaij Soup is the perfect starter for a long holiday feast. Combining aromatic spices, earthy mushrooms and velvety cream, it is as decadent as holiday fare should be. Cardamom, turmeric and saffron are the essential spice elements of the Yemenese blend Hawaij, and they play wonderfully in this exotic mushroom soup. Serve as elegant soup shots to start a meal or by the bowl as a first course. It's a leftover that will have you sneaking back to the kitchen in the middle of the night!
Yields
1 servings
Heavenly Hawaij Mushroom Soup

Ingredients

  • 3 tablespoons butter
  • 5 large garlic cloves, chopped
  • 1 small sweet onion, chopped
  • 2 tablespoons flour
  • 1 tablespoon Cascade Mushroom Mix 
  • 2 pounds chopped cremini mushrooms
  • 4 cups vegetable or chicken stock
  • 1 cup white wine
  • 2 tablespoons Hawaij, ground
  • 1-1/2 cups heavy cream
  • 1/2 lemon, juiced
  • Salt to taste

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Directions

In a Dutch oven, melt the butter on medium heat. Saute the garlic and onions until slightly wilted.Sprinkle in the flour and Cascade Mushroom Mix, and stir to coat the onions. It will be very thick. 

Add in the cremini mushrooms, stock, wine and Hawaij. Mix well. Bring to a boil, then turn down the heat to medium low, and let simmer for about 20 minutes. 

Working in batches, puree the soup in a blender or with an emersion blender until smooth. Once the soup is pureed, return it to the pot and add the heavy cream. 

Simmer for about 10 minutes. Add the lemon juice and salt to taste.   If you feel the soup is too thick, add more stock. If you feel it needs to be thicker, continue to reduce it on low until it’s at the consistency you prefer. 

Serve with a drizzle of extra virgin olive oil and chopped parsley for garnish.

Heavenly Hawaij Mushroom Soup

Heavenly Hawaij Mushroom Soup

COOK TIME:
  • 3 tablespoons butter
  • 5 large garlic cloves, chopped
  • 1 small sweet onion, chopped
  • 2 tablespoons flour
  • 1 tablespoon Cascade Mushroom Mix 
  • 2 pounds chopped cremini mushrooms
  • 4 cups vegetable or chicken stock
  • 1 cup white wine
  • 2 tablespoons Hawaij, ground
  • 1-1/2 cups heavy cream
  • 1/2 lemon, juiced
  • Salt to taste

In a Dutch oven, melt the butter on medium heat. Saute the garlic and onions until slightly wilted.Sprinkle in the flour and Cascade Mushroom Mix, and stir to coat the onions. It will be very thick. 

Add in the cremini mushrooms, stock, wine and Hawaij. Mix well. Bring to a boil, then turn down the heat to medium low, and let simmer for about 20 minutes. 

Working in batches, puree the soup in a blender or with an emersion blender until smooth. Once the soup is pureed, return it to the pot and add the heavy cream. 

Simmer for about 10 minutes. Add the lemon juice and salt to taste.   If you feel the soup is too thick, add more stock. If you feel it needs to be thicker, continue to reduce it on low until it’s at the consistency you prefer. 

Serve with a drizzle of extra virgin olive oil and chopped parsley for garnish.

Heavenly Hawaij Mushroom Soup

This Heavenly Hawaij Soup is the perfect starter for a long holiday feast. Combining aromatic spices, earthy mushrooms and velvety cream, it is as decadent as holiday fare should be. Cardamom, turmeric and saffron are the essential spice elements of the Yemenese blend Hawaij, and they play wonderfully in this exotic mushroom soup. Serve as elegant soup shots to start a meal or by the bowl as a first course. It's a leftover that will have you sneaking back to the kitchen in the middle of the night!

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