Soup shots are the perfect starter for a long holiday feast, and this Heavenly Hawaij Soup is the ideal choice. Combining aromatic spices, earthy mushrooms and velvety cream, it is as decadent as holiday fare should be. If you start with this, what could be next? Cardamom, turmeric and saffron are the essential spice elements of the Yemenese blend Hawaij, and they play wonderfully in this exotic mushroom soup. It’s a leftover that will have you sneaking back to the kitchen at four am.
- 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 ground Hawaij
- 1-1/2 cups heavy cream
- 1/2 lemon, juiced
- Salt to taste
- 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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