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 managed 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 and go 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 cornflour, 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 homemade 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!
Andrea White says
such a great recipe! love it!
Julie Rosenthal says
That turmeric and thyme is the best addition to this gorgeous soup!
Alexandra says
What a delicious soup - love the flavours.
Nicole Washington says
This is perfect for the Fall! I love creamy soups like this!
Neha says
I absolutely love mushroom soup and your clicks look super appetizing! I can't wait to give this one a go.
Laura Arteaga says
Lovely recipe! Made it today and the whole family enjoyed it! Thank you for sharing such a wonderful dish!
Farrukh Aziz says
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! 🙂
Ramona says
Thank you so much Farrukh, it is a really delish mushroom soup - I am so glad you and family enjoyed it too!
Mama Maggie's Kitchen says
This Creamy Mushroom Soup looks incredibly delicious. I wish this were in front of me right now! Thanks for sharing your recipe.
Patti says
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.
Ramona says
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.
Anna says
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!
Ramona says
Thank you Anna, I am so happy you have enjoyed this creamy mushroom soup as much as we did.
Kushigalu says
Love the combination of ingredients and flavors in this mushroom soup recipe. Perfect for the weather here. Thanks for sharing
Ramona says
Thank you 😉
Amy Liu Dong says
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.
Tracy says
Oooh mushrooms and turmeric that's a great combo. This soup sounds so creamy and comforting. Perfect for fall!
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
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.
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 😉