Heavenly Hawaij Mushroom Soup
- Details
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 at four am!
Heavenly Hawaij 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 crimini mushrooms
- 4 cups vegetable or chicken stock
- 1 cup white wine
- 2 tablespoons ground Hawaij
- 1-1/2 cups heavy cream
- 1/2 lemon, juiced
- Salt to taste
Instructions
- In a Dutch oven, melt the butter on medium heat. Saute the garlic and onions until slightly wilted. Sprinkle on the flour and Cascade Mushroom Mix, and stir to coat the onions. it will be very thick.
- Add in the crimini 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 food processor 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.
Play with your Soup!
- Crimini aren’t the only mushrooms in town, add a layer of flavor with portabello, chaneterelle, lobster or morel mushrooms.
- Go Mediterranean! Try this soup with Herbes de Provence and a sprinkle of Truffle Salt
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Plan on trying this one soon, as I bought some Hawaij the last time I was in the store. Just wondering what dried green herb was sprinkled on top for the picture.
Hey Julie,
I think you’ll love it! I’ve even made it non-dairy, and it still turned out rich and delicious. The topper in the photo is just a little chopped fresh parsley for color in the photograph- not a necessary element.
What non-dairy substitute did you use? Or did you only use the broth?
Hi Tory,
I’ve done it two ways… The first time I used commercially available soy milk, unflavored and unsweetened, of course, and the second I used cashew milk that I made myself in my Vitamix. They both turned out famously! The cashew mimics the dairy cream a bit better, and are richer, so when I used the soy, I added a few tablespoons of flax seed meal (Bob’s Red Mill brand) to thicken it up. Let me know if you “veganize” this, (or any of our other recipes!) and how it turns out!
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You might enjoy this.
Recipe for Yemenite Soup
My husband gave me this recipe.
Ingredients:
4 chicken thighs
1/2 red onion, diced
2 small peeled potatoes or 1 big potato cut into big chunks
1 zucchini, sliced in half horizontally, then sliced again (total 4 pieces)
2 small tomatoes or 1 big tomato (Use a grater, then throw away the skin)
water (about 2 16 ounce bottles)
1/2 teaspoon tumeric
1/2 teaspoon hawaij
1/2 teaspoon salt
Directions:
Place washed chicken thighs, onion, potatoes, zucchini and water (enough to cover two inches) in big pot. Then put tumeric. Cover most of pot, allow to boil. Then turn heat to medium and allow to boil for half a hour. Finally put 1/2 teaspoon hawaij and 1/2 teaspoon salt and allow to cook for ten more minutes. You can put it on medium high again to make sure it’s cooked.
Delicious.
That looks great! We’ll have to give it a try – thanks for the recipe.
Could you use coconut milk or cream or would the coconut overpower the spices?
I would think that coconut milk would be wonderful with the spices, especially in this soup. Maybe start with half the amount, because you can always sub stock for the rest of it.
Ahhhhh. I made this tonight and it was so good. I have so many of these spices with no idea how to use them. Thanks for the recipe!
Glad you liked it! It’s one of our favorites…
Hi,
I have made this soup twice now using non dairy products from Califia Farms. I use the unsweetened BetterHalf Coconut Cream & AlmondMilk Mix and it works great.
The second time I did the same but I also boiled about a 3/4 cup of a dried mushroom mix from the local farmers market in 4 cups of water. I then used the water for the chicken broth and chopped the mushrooms up and added them in also……
Sounds delicious!