This decadent mushroom soup wowed us at our last tasting. The fusion of the aromatic cardamom, turmeric and saffron in the essential Yemenese blend combined with mushrooms and cream to make one heavenly bowl of soup. We added Porcinis for a meaty richness and additional depth of flavor. This exotic twist on an American classic is perfect as a soup shot for a holiday party or on those chilly winter nights.
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Heavenly Hawaij Soup
Ingredients
3 tablespoons butter
5 large garlic cloves, chopped
1 small sweet onion, chopped
2 tablespoons flour
1 ounce (about 1 cup) dried Porcinis, broken into smaller pieces
2 pounds chopped Crimini mushrooms
4 cups vegetable or chicken stock
1 cup white wine
2 tablespoons Hawaij, ground
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 browned. Add the flour, and mix well. (It will be thick.) Add in the Porcinis, Criminis, 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, to reduce the cream a bit. Add the juice of 1/2 of a lemon, then taste for salt and add what you need. 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.
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