Homemade Mushroom Soup
Submitted by Mal
serves 2
(I recommend doubling, this barely serves 2)
2 cups mushrooms, cleaned and finely chopped
(or if you don't want to finely chop the mushrooms, you can just add the entire soup to a blender at the end to soup-ify it)
1 Tb olive oil
3 cloves garlic
1 Tb butter
1 Tb chopped fresh thyme or 1 tsp dried thyme
1-2 bay leaves
1 tsp worcestershire sauce
1 cup chicken stock
1 Tb flour dissolved in 1 Tb water
salt to taste
1/2 cup heavy cream
1/2 cup milk
dash of nutmeg
ground black pepper to taste
Heat olive oil. Add butter and light
saute garlic on medium heat until golden. Add mushrooms, thyme, bay
leaf and worcestershire sauce. Cook over medium for 5 minutes, or until
the moisture from the mushrooms disappears. Add chicken broth, stir
and reduce heat. Simmer for 10 minutes. Add diluted flour and stir
constantly allowing the mixture to thicken. Season with salt and
nutmeg. Add milk and cream, bring to a simmer and turn heat off.
Enjoy!
