Mushroom Soup



4 cups fresh mushrooms - cleaned and sliced and/or chopped
1 tbsp olive oil
3 cloves garlic, chopped
1 tbsp butter
1 tbsp mixed herbs, such as Italian seasoning
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 cup 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
Freshly ground black pepper to taste
(optional) Fresh cilantro for garnish


Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat. Add in mushrooms, herbs, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears. Add in broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes. Add diluted flour in, and stir constantly, while simmering, until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning. Add milk and heavy cream, and bring to a simmer. Turn heat off. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh cilantro, if you have it on hand. 

source: Season with Spice

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