Recipe: homemade mushroom soup

Homemade Mushroom Soup

serves 2

(I recommend doubling, this barely serves 2)

2 cups mushrooms, cleaned and finely chopped 

(or if you don't want to finely chop the mushrooms, you can just add the entire soup to a blender at the end to soup-ify it)

1 Tb olive oil

3 cloves garlic

1 Tb butter

1 Tb chopped fresh thyme or 1 tsp dried thyme

1-2 bay leaves

1 tsp worcestershire sauce

1 cup chicken stock

1 Tb flour dissolved in 1 Tb water

salt to taste

1/2 cup heavy cream

1/2 cup milk

dash of nutmeg

ground black pepper to taste

Heat olive oil.  Add butter and light saute garlic on medium heat until golden.  Add mushrooms, thyme, bay leaf and worcestershire sauce.  Cook over medium for 5 minutes, or until the moisture from the mushrooms disappears.  Add chicken broth, stir and reduce heat.  Simmer for 10 minutes.  Add diluted flour and stir constantly allowing the mixture to thicken.  Season with salt and nutmeg.  Add milk and cream, bring to a simmer and turn heat off.  Enjoy!