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
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)
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
- 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.
Nutrition
Did you make this yummy creamy mushroom soup with turmeric and thyme?
Please do let me know how you liked this recipe, did you give it any twist by using different ingredients, what were these and how did it all turn out for you?
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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!
Pavani says
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.
Ramona says
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 😉
Carina Smith says
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.
Ramona says
Oh, absoluely agree, you are so right dear Carina, thank you so much 😉
Ramona says
Oh, absoluely agree, you are so right dear Carina, thank you so much 😉
Leanne says
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!
Ramona says
Thank you so much dear Leanne, I did cut on the lactose and I am using mainly lactose free milk – so much better 😉
Colleen says
I love mushroom soup and the addition of turmeric has really caught my interest. I will definitely be making this!
Jere Cassidy says
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.
Marta says
Turmeric and thyme are great anti-inflammatories, so this is perfect for the days when I’m not feeling 100%!
Stine Mari says
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.
Alisa Infanti says
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!
Lesli Schwartz says
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!
Jacqui DeBono says
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!
Alexis says
We love mushroom soup as well. Thank you for sharing your recipe, I’m going to add this to our weekly meal plan.
Kacey Perez says
These flavors are so so good. Such a good go-to recipe to have on hand during the colder months!
Jacque Hastert says
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.
April says
Mouthwatering! I can taste the flavors from looking at the recipe. I know it must be amazing! I’m saving it for later!
Jen says
Perfect comfort food, used the dairy free option!
Ramona says
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 !
Pavani says
Love that vibrant color and nutrition turmeric lends to this creamy soup. Such a delicious and comforting soup. Lovely clicks.
Ramona says
Thank you so much Pavani – we love this soup a lot.
Lathiya says
The mushroom soup looks so comforting and flavorful I love the addition of turmeric which boosts immune.
Ramona says
Thats so true, turmeric is an amazing ingredient indeed. Thanks Lathiya 😉
Kacey Perez says
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!
Ramona says
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.
Catherine Roberts says
This looks delicious! How much soy sauce is needed?
Ramona says
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