Curried Mushroom Soup

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Photo of Curried Mushroom Soup

A rich, flavorful and interesting soup. I finally added a photo to the recipe.


  • 2 medium-sized onions
  • ½ clove of garlic, finely chopped
  • 1 lb / 500g mushrooms, sliced (preferably crimini mushrooms, they have more flavor)
  • 1 qt / 1l chicken stock
  • ¼ cup / 60ml dry white wine
  • 1 tbsp butter
  • 1 tbsp corn or potato starch
  • ½ cup / 125ml heavy whipping cream
  • ½ cup /125ml sour cream
  • 1 tbsp curry powder
  • pinch of saffron (if available)
  • 2 tbsp lemon juice or to taste
  • salt to taste
  • freshly ground (white) pepper to taste
  • 2 tbsp parsley, finely chopped
  • 2-3 drops of white truffle oil


  1. On medium heat, cook onions in butter until softened. Add garlic, cook until softened, do not brown.
  2. Add mushrooms and half of the curry powder, cover and cook for about 5 minutes. Reduce heat if necessary.
  3. Add chicken stock, white wine and saffron, bring to a simmer, simmer for at least 20 minutes
  4. Thicken with starch (mix starch with a bit of water, reduce heat, stir in slowly, bring back to simmer)
  5. Stir in whipping cream and sour cream
  6. Add remaining curry and lemon juice
  7. Stir in truffle oil
  8. Season with salt and pepper to taste
  9. Sprinkle with chopped parsley. Serve.


  • Substitute vegetable stock for a more vegetarian version
  • Use a high-quality curry powder. I like to mix it myself but I also like the "Maharajah Style Curry Powder" from Penzey's Spices
  • My mother gave me the recipe, I don't know the original source.

Preparation time ca. 1 hour

Yields 4-6 servings

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