Homemade Mushroom Soup
recipe courtesy of Season with Spice
Prep time: 10 mins Cook Time: 20 mins Serves: 2
- 300g or 2 cups fresh mushrooms - cleaned and chopped (I used a a variety pack)
- 1 tbsp olive oil
- 3 cloves garlic - finely chopped
- 1 tbsp butter
- 1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
- 1 - 2 bay leaf
- 1 tsp Worcestershire sauce
- 1 cup chicken or vegetable stock
- 1 tbsp flour dissolved in 1 tbsp water
- Salt to taste
- 1/2 cup heavy cream
- 1/2 cup milk
- Dash of nutmeg
- Fresh ground black pepper to taste
- Fresh parsley or thyme for garnish (I didn't have this so I used chives)
- Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
- Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
- Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
- Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
- Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
- Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.