On a recent trip to the grocery store I came across this amazing variety pack of mushrooms. I had saved this delicious looking recipe from Season with Spice, and this was the perfect time to try it out. This recipe exceeded my expectations and is now by far my favorite mushroom soup recipe. A hint of nutmeg add incredible, but subtle flavor. This recipe only serves 2 so be sure to double, or more, for second helpings or to feed the family.
Homemade Mushroom Soup
by Laureen King from ArtandtheKitchen
recipe courtesy of Season with Spice
Prep Time: 20 minutes Cook Time: 20 minutes Serves: 2
- 2 cups (300g) fresh mushrooms assorted variety
- 1 tbsp. olive oil
- 3 cloves garlic (very finely chopped)
- 1 tbsp. butter
- 1 tbsp. fresh thyme chopped or 1 tsp. dried
- 1 bay leaf
- 1 tsp. Worcestershire sauce
- 1 cup chicken or vegetable stock
- 1 tbsp. flour dissolved in 1 tbsp. water
- 1/2 cup heavy cream
- 1/2 cup milk
- dash of nutmeg
- salt and pepper to taste
- fresh parsley or chives for garnish
- Heat olive oil in sauce pan. Add butter and lightly sauté garlic on medium heat.
- Add mushrooms, thyme, bay leaf and worcestershire sauce.
- Cook over medium heat for 5 minutes or until moisture from mushrooms has evaporated.
- Add in chicken broth, stir occasionally until broth boils, reduce heat and simmer for 10 minutes.
- Add diluted flour, stirring constantly until soup thickens.
- Season with salt and dash of nutmeg.
- Add cream and milk, bring to slow simmer for another 5 minutes.
- Serve with fresh ground pepper and garnish with chopped parsley or chives.