Mushroom Soup for the Soul

We all know how much I love soup in the winter months and I found YET another keeper!  This was  so perfect and I didn’t even use the “variety” pack of mushrooms. There was such a sale on plain old regular, that I dived in and just made it with one toadstool ;-). Can’t even imagine how delicious this would be with three different kinds of mushrooms.

This came together in minutes, especially if you lay out all the ingredients in the morning, albeit the dairy, and come home from work and put together. You will have smiles all around. Serve with a warm baguette and salad. Comfort food all the way.

Here’s all you do:

Homemade Mushroom Soup

courtesy of  Season with Spice and Art and the Kitchen

Ingredients:

•  2 cups fresh mushrooms – cleaned and chopped (A variety if you choose)
• 1 tbsp olive oil
• 3 cloves garlic – finely 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
• Fresh ground black pepper to taste
• Fresh parsley or thyme for garnish

Instructions:

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.

I baked some home made sesame seed bread with flax seeds and molasses. YUM!! Utter comfort!

Bon Appétit!