Heavenly Hawaij Mushroom Soup

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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 at four am!

Heavenly Hawaij Soup

Play with your Soup!

  • Crimini aren’t the only mushrooms in town, add a layer of flavor with portabello, chaneterelle, lobster or morel mushrooms.
  • Go Mediterranean! Try this soup with Herbes de Provence and a sprinkle of Truffle Salt
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  1. Julie says:

    Plan on trying this one soon, as I bought some Hawaij the last time I was in the store. Just wondering what dried green herb was sprinkled on top for the picture.

    • Angelina says:

      Hey Julie,

      I think you’ll love it! I’ve even made it non-dairy, and it still turned out rich and delicious. The topper in the photo is just a little chopped fresh parsley for color in the photograph- not a necessary element.

      • Tory Shook says:

        What non-dairy substitute did you use? Or did you only use the broth?

        • Angelina says:

          Hi Tory,

          I’ve done it two ways… The first time I used commercially available soy milk, unflavored and unsweetened, of course, and the second I used cashew milk that I made myself in my Vitamix. They both turned out famously! The cashew mimics the dairy cream a bit better, and are richer, so when I used the soy, I added a few tablespoons of flax seed meal (Bob’s Red Mill brand) to thicken it up. Let me know if you “veganize” this, (or any of our other recipes!) and how it turns out!

  2. Julie says:

    Angelina, you completely rock. The recipe was amazing and a huge hit today.

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  4. ann w says:

    You might enjoy this.
    Recipe for Yemenite Soup
    My husband gave me this recipe.
    4 chicken thighs
    1/2 red onion, diced
    2 small peeled potatoes or 1 big potato cut into big chunks
    1 zucchini, sliced in half horizontally, then sliced again (total 4 pieces)
    2 small tomatoes or 1 big tomato (Use a grater, then throw away the skin)
    water (about 2 16 ounce bottles)
    1/2 teaspoon tumeric
    1/2 teaspoon hawaij
    1/2 teaspoon salt
    Place washed chicken thighs, onion, potatoes, zucchini and water (enough to cover two inches) in big pot. Then put tumeric. Cover most of pot, allow to boil. Then turn heat to medium and allow to boil for half a hour. Finally put 1/2 teaspoon hawaij and 1/2 teaspoon salt and allow to cook for ten more minutes. You can put it on medium high again to make sure it’s cooked.

  5. Malin says:

    Could you use coconut milk or cream or would the coconut overpower the spices?

    • Sherrie says:

      I would think that coconut milk would be wonderful with the spices, especially in this soup. Maybe start with half the amount, because you can always sub stock for the rest of it.

  6. Emily says:

    Ahhhhh. I made this tonight and it was so good. I have so many of these spices with no idea how to use them. Thanks for the recipe!

  7. Chris says:

    I have made this soup twice now using non dairy products from Califia Farms. I use the unsweetened BetterHalf Coconut Cream & AlmondMilk Mix and it works great.

    The second time I did the same but I also boiled about a 3/4 cup of a dried mushroom mix from the local farmers market in 4 cups of water. I then used the water for the chicken broth and chopped the mushrooms up and added them in also……

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