We love mushrooms! I found this recipe via Pinterest and once I showed it to my husband he said we had to make it. It was actually pretty easy and delicious. The recipe is the perfect portion for 2 people. The second time we made the soup we added more mushrooms and left some of them whole for more texture.
Mushroom Soup
Ingredients:
2 cups fresh mushrooms - cleaned and chopped finely
*(you can use a variety of mushrooms)
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme
1 bay leaf
1 tsp Worcestershire sauce
1 cup chicken stock
1 tsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish
Pumpernickel bread
Cheese or your choice
Directions:
Heat olive oil in sauce pan. Add butter and lightly saute garlic on medium heat. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes. Add diluted flour and stir constantly until mixture thickens. Season with salt and nutmeg. Finally, add milk and heavy cream, and bring to a boil. Turn heat off. Serve with freshly ground black pepper and garnish. We served the soup with Pumpernickel bread and asiago cheese on top. Enjoy!
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