Mushroom Soup

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Hey!

Ok, it’s cold! Like winter is coming cold! If I had my way it would be seventy degrees here everyday with a slight breeze….I can feel it now! But since I don’t have any control over the weather I guess I have to take what is sent out way!

Mushrooms are something that either you like them or you don’t. Not everybody likes fungus. I like fungus—it’s good when it’s an edible mushroom!

This soup has the slightest taste of mushrooms. What I liked was how pretty the soup looked in a white bowl. It looks so regal and elegant.

This soup was very smooth. Can a soup be smooth?

Mushroom Soup

Ingredients

2 cups fresh mushrooms – cleaned and chopped finely
1 tbsp olive oil
3-4 cloves garlic – chopped
1 tbsp butter
1/2 tbsp chopped fresh thyme or 1/4-1/2 teaspoon of dried thyme (optional)
1 – 2 of bay leaves
2 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
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Directions

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 seasonings.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Transfer to soup bowls. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.

Enjoy!

Besos,

Flor

Adapted from Season with Spice

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