Creamy Mushroom Soup With Turmeric And Thyme
Ramona's Cuisine
Ramona's Cuisine

Creamy Mushroom Soup With Turmeric And Thyme

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  • 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
  • 1 pinch Salt*
  • 1 pinch freshly ground black Pepper
  • 1-2 cloves garlic optional I recommend adding
  • 1 tsp Worcestershire sauce
  • 1/2 tsp long pepper to sprinkle at the end


    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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