Homemade Mushroom Soup

On a recent grocery shop I came across a variety basket of amazing looking mushrooms. I had saved a delicious looking recipe for Homemade Mushroom Soup a while back and this was the perfect reason to give it a try. The recipe is compliments of Season With Spice blog. Thank-you Reese and Mark for allowing me to use your recipe! I usually change things up with recipes, but not this one, it is perfect as is. The hint of Nutmeg adds a great subtle flavour. My only suggestion would be to double if not quadruple the recipe cause your going to want a second helping.

Homemade Mushroom Soup

recipe courtesy of  Season with Spice

Prep time: 10 mins     Cook Time: 20 mins      Serves: 2

Ingredients

• 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)

Instructions

1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4. Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.