I love mushrooms. Absolutely love them. I love them raw, cooked, stuffed, sauteed, etc. I feel like Bubba on Forest Gump talking about all the different ways to have shrimp.
My dad makes a really good mushroom soup, but I found this one and while it is similar to how he makes it, I liked the addition of thyme and Worcestershire.
Here is what you'll need: Serves 2, I will double it next time
-2 cups fresh mushrooms - cleaned and chopped finely (I used portabello and white)
-1 tbsp olive oil
-3 cloves garlic - 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
-Freshly ground black pepper to taste
-Fresh parsley or thyme for garnish
Preparation:
Method:
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. And warm up this holiday season!
Notes from owner of the recipe:
- You can thicken the soup by adding in another tablespoon of flour or cut down on the broth, for use in pasta or your Christmas casserole dishes.
There are mushrooms in there....I should have showed you a spoonful of the soup...oh well!
Sidenote: I can't wait for summer when it is not dark at dinner time so I can use natural light for pictures!
I wouldn't say this is a healthy soup (especially when served with tasty French bread like I served it), but if it makes you feel better- it has a vegetable in the name.
Always works for me!
Here is what you'll need: Serves 2, I will double it next time
-2 cups fresh mushrooms - cleaned and chopped finely (I used portabello and white)
-1 tbsp olive oil
-3 cloves garlic - 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
-Freshly ground black pepper to taste
-Fresh parsley or thyme for garnish
Preparation:
Method:
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. And warm up this holiday season!
Notes from owner of the recipe:
- You can thicken the soup by adding in another tablespoon of flour or cut down on the broth, for use in pasta or your Christmas casserole dishes.
There are mushrooms in there....I should have showed you a spoonful of the soup...oh well!Sidenote: I can't wait for summer when it is not dark at dinner time so I can use natural light for pictures!
I wouldn't say this is a healthy soup (especially when served with tasty French bread like I served it), but if it makes you feel better- it has a vegetable in the name.
Always works for me!
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