So I may or may not have received some grief over the holiday season that I wasn’t posting to my blog – and even concern arisen that Logan may not be being fed. Well, we all appreciate the concern, Logan perhaps more than myself, but not to worry everyone has been fed.
That being said here we are New Year and new recipe just for all you worriers.
Homemade Mushroom Soup
300g or 2 cups fresh mushrooms, cleaned and finely diced
1 tbsp olive oil
3 cloves garlic, pressed
1 tbsp butter
1 tbsp chopped fresh thyme
1 – 2 bay leaf
1 tsp Worcestershire
1 cup chicken broth
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
Heat olive oil in a sauce pan over medium heat. Melt butter in pant. Add garlic to pan and cook until fragrant, about 1 -2 minutes.
Add mushrooms, thyme, bay leaf and Worcestershire. Cook for 5 minutes, or until the moisture from the mushrooms has been cooked off. If you find the moisture will not cook off increase the heat until it does, then reduce back to medium heat.
Add chicken broth and bring to boil, stirring occasionally. Then reduce to a simmer, and let cook for 10 minutes.
While stirring add the diluted flour mixture. While still simmering allow mixture to thicken, stirring occasionally. Once thickened add a dash of nutmeg and salt and pepper to taste.
Slowly stir in milk and heavy cream, and return to a simmer.
Once soup reaches a simmer it is ready to serve.
I did make some slight changes to this recipe from Season with Spice. Mainly I added more garlic, used white and brown mushrooms, a little extra Worcestershire, and of course took out the bay leafs before serving.
Oh and one other change …for some God-for-saken reason swear that the recipe called for over a pound of mushrooms when I was at the store. So…….. I came home with a jumbo jumbo box of mushrooms, you know the size – the Sam’s Club, Costco I dare you to eat all of me in a 24-hour period size. Well, I came home with him and a bag of brown mushrooms. Oops! So should I come home with a forest of mushrooms again I would recommend doubling the liquid in this recipe, but in case you are brighter than me and make it with 2 cups it requires I imagine the amount of liquid is just fine!
Even with a few extra shrooms this soup was AWESOME. We didn’t have any left which was a huge disappointment to Logan who said at the table “I may just eat this all night,” before I told him the awful news that he couldn’t.