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 in the middle of the night!
Heavenly Hawaij Mushroom Soup
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 in the middle of the night!
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 in the middle of the night!
Ingredients
- 3 tablespoons butter
- 5 large garlic cloves, chopped
- 1 small sweet onion, chopped
- 2 tablespoons flour
- 1 tablespoonCascade Mushroom Mix
Cascade Mushroom MixThis blend pairs ground porcini mushrooms with powdered Worcestershire, black pepper, onion and garlic to create a powerful umami flavor that adds a rich and hearty body to your dish... - 2 pounds chopped cremini mushrooms
- 4 cups vegetable or chicken stock
- 1 cup white wine
- 2 tablespoons
HawaijHawaij is essential to the cuisine of Yemen and is also very popular in Israel. In both countries, it is used liberally as a rub prior to grilling meat, poultry, seafood and vegetabl... - 1-1/2 cups heavy cream
- 1/2 lemon, juiced
- Salt to taste
Preparation
In a Dutch oven, melt the butter on medium heat. Saute the garlic and onions until slightly wilted.
Sprinkle in the flour and Cascade Mushroom Mix, and stir to coat the onions. It will be very thick.
Sprinkle in the flour and Cascade Mushroom Mix, and stir to coat the onions. It will be very thick.
Add in the cremini 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 with an emersion blender 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.
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Heavenly Hawaij Mushroom Soup
| Appetizers, Soups, Main
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 in the middle of the night!
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