Calling all mushroom lovers!!! This is the soup for you—its simple to make, savory and showcases mushrooms in all their glory! This recipe only makes two servings but it is very easy to double or triple. Another tip is to check your produce section for manager markdowns on mushrooms. Often times I find mushrooms on discount and they are perfect for soup! A variety of mushrooms will make for a more flavorful soup!
- 2 cups of fresh mushrooms (of your choice), washed and finely chopped
- 1 tbsp. olive oil
- 1 tbsp. unsalted butter
- 3 cloves of fresh garlic, minced
- ½ tsp. dried thyme
- 2 tsp. Worcestershire sauce
- 1 cup chicken stock (or vegetable if preferred)
- 1 tbsp. flour dissolved in 1 tbsp. water
- Freshly ground salt & pepper (to taste)
- ½ cup heavy whipping cream
- ½ cup 1% or whole milk
- Dash of fresh ground nutmeg
- 3 bay leaves
- Grated parmesan, Romano or gouda cheese (garnish—optional)
- In a small pot heat olive oil then add butter and garlic and sauté over medium heat for 2-3 minutes (or until fragrant).
- Add mushrooms, freshly ground salt & pepper, dried thyme and Worcestershire sauce; cook stirring occasionally until the liquid released from the mushrooms disappears (approximately 5-10 minutes depending on temp and water content).
- Add chicken broth and bay leaves, bring to a boil then reduce heat and simmer for 10 minutes.
- Add the flour (dissolved in water) to the pot; stir continuously until the broth thickens. Taste and add more salt and pepper if necessary and a good dash of fresh ground nutmeg.
- Gently add heavy whipping cream and milk, bring to a good simmer before removing from heat.
- Transfer to serving bowls, garnish with grated cheese & additional ground nutmeg if desired.
- Serve & enjoy! Yields 2 servings.
Make sure you check out my other easy recipes in my recipe index!
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