This was my first time making mushroom soup. I’ve had the stuff in the can, and mysterious mushroom soup from the vats at buffets and they’ve always been pretty…ok. I love mushrooms and I’ve been trying to work on my soup game. Why not try to make a soup that has one star…the mushroom.
I found the recipe on Pinterest (Thankkk youuuu!) I judged the complexity by looking at the ingredients list and how many steps it took to complete the soup. It looked manageable so I went for it. I figured if I completely messed up, I could cook up some pasta and it could be like a mushroom sauce or something. Which in the end it doubled as because it was good as a soup AND a sauce…the recipe is legit…too legit to quit.
What You’ll Need
This is the original recipe that serves 2…I doubled it when I made it.
- 2 cups (16 oz) fresh mushrooms – cleaned and chopped finely (Sooo I was lazy and I bought the precut mushrooms and washed them at home. I didn’t even cut them any further cauuuuse I didn’t feel like it. Plus since I doubled the recipe that was 32 oz. of mushrooms. No one has time to cut all those mushrooms further)
- 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 (I rounded up since it’s the dried stuff)
- 1 – 2 bay leaves
- 2 tsp Worcestershire sauce
- 1 cup chicken or vegetable stock ( I used chicken for that extra OOMPH of flavor)
- 1 tbsp flour dissolved in 1 tbsp water (As you see in the picture it didn’t dissolve…it became a paste. Make sure it’s a liquid cause my paste just kinda cooked in the hot liquid)
- Salt to taste (REMEMBER TO TASTE!)
- 1/2 cup heavy cream
- 1/2 cup milk (skim milk is fine)
- Dash of nutmeg
- Freshly ground black pepper to taste
- Fresh parsley or thyme for garnish (I didn’t do this part..I garnished with a baguette)
What to Do
- Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat. (FAT ON FAT!!! YUM!!)
- Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears. (Since I doubled the recipe it took a LONG TIME for all the liquid to disappear…look at the pictures, but eventually it happens. I was going to give up, don’t give up!)
- Add in chicken 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.
- Finally, 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 your baguette! hahah