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March 14, 2012

Recipe for Indian mushroom soup


From The Soup Bible, you chose this Indian mushroom soup, and I enjoyed making it for you because it filled my kitchen with the most marvelous, musky aroma. The recipe takes less than 30 minutes start to finish, which makes it quick and easy for weekday cooking. The warm spices -- cumin, cardamom, turmeric and a smidgeon of cayenne pepper -- build on the earthy flavor of the mushrooms. Instead of using yogurt as a garnish, I blended some Greek yogurt into the soup, and I found that a bit of kosher salt and fresh black pepper, not listed in the original recipe, provided the perfect finish. Purée your soup to the consistency you prefer; I like a bit of texture in mine.

Indian mushroom soup

Very slightly adapted from The Soup Bible. Serves 4-6.


2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
2 large garlic cloves, peeled and smashed
1/2 tsp ground turmeric
1/4 tsp cayenne pepper, or more to taste
1 tsp ground cumin
1-1/2 tsp ground cardamom
2 bay leaves
1 lb cremini mushrooms, stems trimmed, roughly chopped (you can use portobello or white button mushrooms, or a mix)
4 cups vegetable or mushroom stock, store-bought or homemade
2 Tbsp finely chopped cilantro, optional
1/2 cup Greek yogurt (I use nonfat)
Kosher salt and fresh black pepper, to taste


In a Dutch oven or stock pot, heat the oil over low-medium heat. Add the onion, carrot, celery, garlic, spices and bay leaves. Cook, stirring frequently, for 4-5 minutes, being careful not to burn the spices. Add the mushrooms, and continue cooking for 5 minutes. As the mushrooms release some of their juices, scrape up any bits of vegetables and spices stuck to the bottom of the pan (yes, the mushroom liquid is deglazing the pan, and this is what builds flavor in the soup). Pour in the stock, and bring the soup to a boil. Then, reduce heat to simmer, and cook, uncovered, for 15 minutes or until the carrots are soft.

Remove the pot from the stovetop, and discard the bay leaves.

With an immersion blender, purée the soup until it's as smooth as you like it. Add in the cilantro and yogurt, and blend again to bring everything together. Taste, and adjust seasoning with kosher salt and fresh black pepper.

Serve hot.

Print recipe only.


Posted by: Kalyn | March 14, 2012 at 12:32 PM

This sounds good. I love the Soup Bible!

Posted by: Lydia (Soup Chick) | March 14, 2012 at 01:23 PM

Kalyn, it's a wonderful little book packed with fantastic soup recipes. I have dozens bookmarked to try.

Posted by: Jeanette | March 17, 2012 at 11:32 PM

Lydia - love all the spices in this mushrooms soup, right up my alley. Pinning this to try.

Posted by: Pam (a fellow RI native and foodie) | March 21, 2012 at 11:30 AM

I've made a 1/2 dozen or so of the recipes I've found on your site, always with great success! :)

I made this one today. I used chicken stock, because (thanks to your easy rotisserie stock recipe) that's what I had in my freezer. I left out the cumin, bay leaf, and celery (all personal preference), and found I was out of cayenne but had some cayenne based hot sauce I substituted. It's really yummy! Thanks!

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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