Homemade Mushroom Soup

This Homemade Mushroom Soup is so exceptional you’ll never want to eat canned again.
On a recent trip to the grocery store I came across an amazing variety pack of mushrooms. Tucked away in my binder full of recipes I had saved this delicious looking recipe for Mushroom soup from Season with Spice. These mushrooms were perfect to give this recipe a try. The recipe exceeded my expectations and is now, by far, my favorite mushroom soup recipe. A hint of  nutmeg adds incredible, but subtle flavor. This recipe serves 2 so be sure to double or more, for second helpings or to feed the family.homemade mushroom soup IMG_7289
A exotic variety of mushroom added delicious flavour to my soup.
Homemade Mushroom Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 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
  • ½ cup heavy cream
  • ½ cup milk
  • dash of nutmeg
  • salt and pepper to taste
  • fresh parsley or chives for garnish
Instructions
  1. Heat olive oil in sauce pan. Add butter and lightly sauté garlic on medium heat.
  2. Add mushrooms, thyme, bay leaf and worcestershire sauce.
  3. Cook over medium heat for 5 minutes or until moisture from mushrooms has evaporated.
  4. Add in chicken broth, stir occasionally until broth boils, reduce heat and simmer for 10 minutes.
  5. Add diluted flour, stirring constantly until soup thickens.
  6. Season with salt and dash of nutmeg.
  7. Add cream and milk, bring to slow simmer for another 5 minutes.
  8. Serve with fresh ground pepper and garnish with chopped parsley or chives.
Check our some more great soup recipes! Italian Turkey Burger, Ham and Bean, and Roasted Garlic Tomato Basil Soup
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Comments

  1. says

    Laureen
    I am new to your web page. I love homemade soup and mushrooms. Also, fresh herbs are best in most recipes. It cuts down on the sodium intake and adds more flavor. I will try the recipe with the thyme. Thank you for sharing.

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