Mushroom Turmeric Breakfast Soup


My wonderful sister Lyn turned me on to the idea of having a cup of mushroom soup with turmeric for breakfast each morning.  I have never been a person who felt like I could only have “breakfast foods” for breakfast, and in general I like something hot and savory in the morning instead of something sweet.  I have also been wanting to find a way to incorporate mushrooms and turmeric in my diet in a more consistent way, and this checks off both those boxes!

I did make a couple of additions to the simple recipe that Lyn gave me (mushrooms, onion, garlic, turmeric, black pepper, Mrs. Dash). I added lentils — this makes it more filling for breakfast and also seems to absorb some of the turmeric taste. I also added some chopped kale for color — otherwise it is just brown. And you can never have too many greens! So here is my final recipe with a fun variation below it.  A bowl of this soup and a piece of fruit is my go-to breakfast.

Mushroom Turmeric Breakfast Soup

(makes 4 servings)


3/4 cup chopped red onion
16 oz sliced white mushrooms
1 tablespoon minced garlic
1 cup lentils (dry)
10 cups water
1 teaspoon turmeric
1 teaspoon ground black pepper
1 teaspoon Mrs. Dash (original blend)
1.5 cups chopped kale (or whatever amount you like)
salt to taste (optional)


  1. The easy way is to just put everything in the pot and let it simmer for about 30 minutes. However, you can saute the onions and mushrooms first for added depth of flavor. If you do this I would saute the mushrooms in batches so they brown rather than steam in a too-crowded pan.
  2. Please note that it is important to have equal amounts of turmeric and ground black pepper because the pepper allows your body to better absorb the turmeric.

I will also note that I normally break up the sliced mushroom as I put them in the pot since sometimes the slices can be pretty big.

A Variation:

With this recipe you are half way to making Chinese Hot and Sour soup. To do that just make the recipe above and when it is cooking add 1/4 cup soy sauce, 1/4 cup rice wine vinegar, and 1 tablespoon chili garlic sauce. Also instead of kale add 4 or 5 chopped scallions (white and green parts). To be even more authentic you can omit the lentils and put in cubes of tofu, and/or scramble a raw egg and add it into the hot broth, stirring it around to make ribbons.  Some shredded carrot is also a nice addition.


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