It’s snowing outside…not only here, but it seems much of the country is covered in snowy or frost. Definitely a day for staying inside in my sweats in front of a fire with a cup of hot cocoa or a bowl of soup. And this one I’m sharing today is a good one! It is creamy, warm, and comforting with the deep, meaty flavor that comes when you saute mushrooms. Mushrooms are fine raw, but when you saute or roast them, ooooo! They turn into something marvelous! If you’re not a mushroom-lover, don’t give up…Sweet Diner isn’t, either, but she ate seconds of this soup and asked for the leftovers for lunch the next day because this soup is that good!
- 8 ounces baby portabella mushrooms, cleaned and chopped
- 8 ounces white button mushrooms, cleaned & chopped
- 2 tablespoon olive oil
- 6 cloves garlic, minced
- 2 tablespoons butter
- 2 teaspoons dried thyme
- 4 bay leaves
- 4 teaspoons Worcestershire sauce
- 2 cup chicken broth
- 2 tablespoons flour dissolved in 2 tablespoons water
- 1/2 teaspoon salt, to taste
- 1 cup heavy cream
- 1 cup milk
- 1/8 teaspoon nutmeg, to taste
- 1/4 teaspoon freshly ground black pepper, to taste
- Heat olive oil and butter in a 3 quart saucepan. When butter is melted, add garlic and saute over medium heat until fragrant.
- Add mushrooms, thyme, bay leaf and Worcestershire sauce. Saute over medium heat for 5-10 minutes, stirring occasionally, until most of the moisture from the mushrooms has evaporated.
- Stir in chicken broth and bring to a boil, stirring occasionally. Turn heat down and simmer for 10 minutes.
- Mix in flour-water slurry and stir constantly over low heat until the mixture thickens. Season with salt and nutmeg to taste.
- Add milk and heavy cream, bringing to a simmer. Remove from heat. Add freshly ground pepper to taste.
Average Fork Rating: 4.8
Mrs. Diner: 4.5
Sweet Diner: 5