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Creamy mushroom soup with turmeric and thyme

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Creamy chestnut 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 favourite soup by far! It is now here, yayy! Creamy mushroom soup tops the list of not only my favourite soup but also my favourite dish.

The second favourite soup has to be my lamb soup (yet another recipe that I have not manage to put up yet – I will only blame the time) followed very closely by the meatball soup or the soured beef broth – I really cannot make up my mind so I’ll just put the four in top three ?

Nothing can really compare with a nice Homemade mushroom soup in my opinion and I’m sure all the mushroom lovers out there totally agree with me on this.

Years back, I used to buy the canned cream of mushroom soup and I have to say I loved it, I loved it for so many years until one day when I decided to look at the ingredients and there were quite a few E numbers listed and that really put me off. I had to start making my own. I never looked back since and will most likely never buy a cream of mushroom can ever again.

This homemade soup tastes what the real creamy mushroom soup should taste like, the fresh ingredients and herbs just give this soup such a sublime flavour depth. It is also so, so easy to make, it literally takes minutes of preparation and a few more minutes of cooking away on its own there not bothering anyone ;-).

How I make The creamy mushroom soup ?

Prepare all ingredients in advance, wash, chop and set aside, follow the instructions below and serve with your favourite bread! Enjoy this deliciousness!

Other ingredients to add to or play around with in this soup …

  • bacon
  • white wine
  • flour
  • corn flour
  • potatoes
  • garlic
  • beef stock
  • different herbs ( dill or lovage)
  • chilli flakes
  • paprika

Making this mushroom soup without cream?

Oh , yes absolutely possible. Leave the cream out if you like, you can substitute the heavy cream with full fat (4% fat) milk or semi skimmed milk (2% fat). If doing this just try not to bring it to a rapid boil as the milk may curdle. Lower the heat andgo for a gentle simmer over for a minute or two until it gets to simmering point, then you can slightly increase the heat.

Dairy free option?

For a dairy free creamy mushroom soup option, you can leave out the cream or milk all together and add some corn flour, a spoon or two of flour or 2-3 medium size potatoes.

I do add other vegetables too to add more nutritional value to it but not too many to deter the mushroom flavour which I can never compromise on, under no circumstances.

We have this soup every time with some beautiful home-made bread, oh, it is such a treat! A true delight with all the flavours and textures, oh la la!
Let’s just give it a go now, shall we and you’ll see how I was telling the truth when I said it will be ready in a jiffy. Ready? Let’s start cooking!

Creamy Mushroom Soup With Turmeric And Thyme

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!
5 from 31 votes
Print Pin Rate
Course: Dinner, Lunch, Main Course, Starter
Cuisine: Mediterranean, Ramona’s Cuisine
Keyword: appetiser, creamy mushroom soup, lactovegetarian, mushroom soup, mushrooms, starter, vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 people
Calories: 179kcal
Author: Ramona Sebastian
Cost: £3

Equipment

  • pan
  • chopping board
  • knife
  • hand electric blender

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
  • 1 pinch Salt*
  • 1 pinch freshly ground black Pepper
  • 1-2 cloves garlic optional but I recommend adding
  • 1 tsp Worcestershire sauce
  • 1/2 tsp long pepper to sprinkle at the end
  • 1 tbsp soy sauce (optional)
Metric – US Imperial

Instructions

  • In a pan melt the butter over medium heat and sauté the onions with the garlic (if adding any) for about 5 minutes.
  • 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.
  • Add the stock, the milk and when it starts boiling, reduce slightly the heat, cover and allow to simmer for a further 10 minutes.
  • 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.
  • Add the crème fraîche, a squeeze of lemon, mix all well and turn the heat off.
  • 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!

Notes

Chicken 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.
Mushrooms types  
I have used chestnut buttons mushrooms also known as crimini mushrooms which in reality are young or baby Portobello mushrooms.
 In the past I have used all sorts of mushrooms and the more you mix them the better really
here are some types of mushrroms I have used in the past :
  • White button mushrooms
  • Shiitake
  • Portobello 
  • Oyster mushrooms (my top favourite) 
  • Chanterelle
  • Porcinni (frsh or dry ones) 
  • Morel mushrooms ( especially when going back home) 
  • Agaric honey fungus or armillaria mellea ( found in local forests and enjoyed going picking as a child) – we call them ghebe only available mid September and the whole of October, so very short season. 
Here is more about mushrooms types if you want to know what to choose from the market. 
I source my dry mushrooms here.
 

Nutrition

Calories: 179kcal | Carbohydrates: 20g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 926mg | Potassium: 738mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3429IU | Vitamin C: 12mg | Calcium: 102mg | Iron: 2mg
Tried this recipe?Mention @ramonas.cuisine or tag #ramonascuisine!
Creamy mushroom soup with turmeric and thyme

Did you make this yummy creamy mushroom soup with turmeric and thyme?

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It will only show you care! Thank you for stopping by and I do hope you’ll check my blog again super soon to see what’s new, all amazing cooking ideas and easy delightful family recipes.    Have a wonderful day!

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42 Comments

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Comments

  1. Pavani says

    November 20, 2019 at 10:06 AM

    5 stars
    I love mushroom soup, but I am not a big fan of how it looks 🙂 But your version with turmeric looks divine. I would definitely be making this sometime for the family.

    Reply
    • Ramona says

      November 23, 2019 at 7:05 AM

      Thanks Pavany, I agree – the mushrooms soup can get a funny colour but adding the turmeric not only that improves the colour but also improves the quality of the soup with adding more goodness to it too. I am so glad you like my version 😉

      Reply
  2. Carina Smith says

    November 20, 2019 at 11:50 AM

    5 stars
    I love mushroom soup too and it’s definitely soup weather now! Your soup looks so warming and hearty, one to try! I haven’t bought canned soup for years, much better making your own.

    Reply
    • Ramona says

      November 23, 2019 at 7:01 AM

      Oh, absoluely agree, you are so right dear Carina, thank you so much 😉

      Reply
    • Ramona says

      November 23, 2019 at 7:01 AM

      Oh, absoluely agree, you are so right dear Carina, thank you so much 😉

      Reply
  3. Leanne says

    November 21, 2019 at 8:11 AM

    5 stars
    Love creamy soups and since I cut back on dairy, I’m so happy you included a dairy-free option! The addition of turmeric and thyme sounds flavourful! Such a great colour too!

    Reply
    • Ramona says

      November 23, 2019 at 7:03 AM

      Thank you so much dear Leanne, I did cut on the lactose and I am using mainly lactose free milk – so much better 😉

      Reply
  4. Colleen says

    March 20, 2020 at 2:42 PM

    5 stars
    I love mushroom soup and the addition of turmeric has really caught my interest. I will definitely be making this!

    Reply
  5. Jere Cassidy says

    March 20, 2020 at 10:39 PM

    5 stars
    I love mushroom soup and as always yours looks amazing. I love your addition of turmeric and can’t wait to try this. There is nothing better than a good bowl of soup.

    Reply
  6. Marta says

    March 20, 2020 at 10:53 PM

    5 stars
    Turmeric and thyme are great anti-inflammatories, so this is perfect for the days when I’m not feeling 100%!

    Reply
  7. Stine Mari says

    March 21, 2020 at 2:18 AM

    5 stars
    It looks absolutely amazing! I love the beautiful color the mushroom soup gets from the turmeric! Not to mention how good for you turmeric is.

    Reply
  8. Alisa Infanti says

    March 21, 2020 at 9:29 AM

    5 stars
    I have never made or tried cream of mushroom soup because I always thought cream or milk was an absolute must but never thought about using potatoes instead. I do this in other soups so can’t wait to give this recipe a try now!

    Reply
  9. Lesli Schwartz says

    March 21, 2020 at 3:00 PM

    5 stars
    I have a ton of mushrooms to be used up so this is the perfect soup! I love cream of mushroom soup, and love the addition of the turmeric! So healthy!

    Reply
  10. Jacqui DeBono says

    March 22, 2020 at 11:12 PM

    5 stars
    I was thinking of making some different soups this week and it has been years since I made mushroom soup, so this recipe came along at just the right time! I have turmeric and fresh thyme too, which I love the sound of together!

    Reply
  11. Alexis says

    March 23, 2020 at 10:17 AM

    5 stars
    We love mushroom soup as well. Thank you for sharing your recipe, I’m going to add this to our weekly meal plan.

    Reply
  12. Kacey Perez says

    March 23, 2020 at 12:12 PM

    5 stars
    These flavors are so so good. Such a good go-to recipe to have on hand during the colder months!

    Reply
  13. Jacque Hastert says

    March 23, 2020 at 12:30 PM

    5 stars
    I love mushrooms and soup! I can’t wait to make a batch of this soup and enjoy it on these chili evenings we are still having.

    Reply
  14. April says

    March 24, 2020 at 4:52 PM

    5 stars
    Mouthwatering! I can taste the flavors from looking at the recipe. I know it must be amazing! I’m saving it for later!

    Reply
  15. Jen says

    April 3, 2020 at 9:03 AM

    5 stars
    Perfect comfort food, used the dairy free option!

    Reply
    • Ramona says

      April 3, 2020 at 10:52 AM

      Thank you dear Jen, I am so happy you liked the recipe and used the dairy free option, we do that too sometimes. Stay safe !

      Reply
  16. Pavani says

    April 3, 2020 at 9:46 AM

    5 stars
    Love that vibrant color and nutrition turmeric lends to this creamy soup. Such a delicious and comforting soup. Lovely clicks.

    Reply
    • Ramona says

      April 3, 2020 at 10:51 AM

      Thank you so much Pavani – we love this soup a lot.

      Reply
  17. Lathiya says

    April 3, 2020 at 5:45 PM

    5 stars
    The mushroom soup looks so comforting and flavorful I love the addition of turmeric which boosts immune.

    Reply
    • Ramona says

      April 4, 2020 at 7:49 AM

      Thats so true, turmeric is an amazing ingredient indeed. Thanks Lathiya 😉

      Reply
  18. Kacey Perez says

    April 4, 2020 at 9:50 AM

    5 stars
    Mushroom soup never used to be a top choice of mine, however I seem to be eating it all of the time now! I love the earthy flavors that come out – perfect for winter meals!

    Reply
    • Ramona says

      April 5, 2020 at 8:55 AM

      Thanks Kacey, it definitely is my fav soup and it has always been – perfect for winter but not only – to me it’s a all season soup really as you can have it cold too.

      Reply
  19. Catherine Roberts says

    June 30, 2020 at 11:36 AM

    5 stars
    This looks delicious! How much soy sauce is needed?

    Reply
    • Ramona says

      June 30, 2020 at 11:43 AM

      Hi Catherine,
      Thank you for spotting I have omitted the soy sauce amount (so sorry about this). I have added that now ( it is optional anyway) I only add it sometimes. It is one tablespoon as it ads to much salt otherwise. Thanks again and I really hope you will let me know how you liked one of my fav ever soup 😉 I do hope you will like it as much! xx

      Reply
  20. Tracy says

    October 29, 2020 at 8:55 AM

    5 stars
    Oooh mushrooms and turmeric that’s a great combo. This soup sounds so creamy and comforting. Perfect for fall!

    Reply
  21. Amy Liu Dong says

    October 31, 2020 at 3:45 AM

    5 stars
    One of my favorite soup in the world is creamy mushroom soup and I am sure this will become more delicious with turmeric and thyme.

    Reply
  22. Kushigalu says

    October 31, 2020 at 6:46 AM

    5 stars
    Love the combination of ingredients and flavors in this mushroom soup recipe. Perfect for the weather here. Thanks for sharing

    Reply
    • Ramona says

      October 31, 2020 at 12:04 PM

      Thank you 😉

      Reply
  23. Anna says

    October 31, 2020 at 8:03 AM

    5 stars
    Made this soup yesterday and it is utterly delicious! The combination of all the flavours works just beautifully together! One of the best things to have on a cold and rainy day, pure comfort food!

    Reply
    • Ramona says

      October 31, 2020 at 12:04 PM

      Thank you Anna, I am so happy you have enjoyed this creamy mushroom soup as much as we did.

      Reply
  24. Patti says

    October 31, 2020 at 11:08 PM

    I rarely eat mushroom soup as a soup, but I use the canned soup in recipes. All of the ingredients in this soup sound amazing, and make me want to eat a bowl of this one. I love the sound of this soup, but I was wondering what would I do differently to turn it into a “condensed” type of soup to use in recipes, or could I just use it as is? This would be so much healthier for my family, if I can use this instead of the cans with all the weird ingredients.

    Reply
    • Ramona says

      November 1, 2020 at 4:58 AM

      Hi Patti,
      I would definitely switch to making this soup a condensed one with all the ingredients you like to add and then either freeze it in quantities you know you use or jar it in sterilised jars. It will definitely work and it is as you say a far better and healthier one than the canned one.

      Reply
  25. Mama Maggie's Kitchen says

    November 1, 2020 at 2:45 AM

    5 stars
    This Creamy Mushroom Soup looks incredibly delicious. I wish this were in front of me right now! Thanks for sharing your recipe.

    Reply
  26. Farrukh Aziz says

    November 1, 2020 at 2:23 PM

    5 stars
    Hi Ramona,
    This Mushroom soup was so deliciously creamy and tasty. Laden with earthy flavor and I loves the combo of turmeric and thyme here. Perfect comfort food for rainy and chilly days. Love the photos. Thanks for sharing! 🙂

    Reply
    • Ramona says

      November 1, 2020 at 6:44 PM

      Thank you so much Farrukh, it is a really delish mushroom soup – I am so glad you and family enjoyed it too!

      Reply
  27. Laura Arteaga says

    November 1, 2020 at 5:31 PM

    5 stars
    Lovely recipe! Made it today and the whole family enjoyed it! Thank you for sharing such a wonderful dish!

    Reply
  28. Neha says

    November 2, 2020 at 12:17 AM

    5 stars
    I absolutely love mushroom soup and your clicks look super appetizing! I can’t wait to give this one a go.

    Reply
  29. Nicole Washington says

    November 2, 2020 at 7:57 AM

    5 stars
    This is perfect for the Fall! I love creamy soups like this!

    Reply

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Ramona

I am Ramona and yes, I ♥ cooking!!

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