Saturday, October 20, 2012

Cream of Mushroom Soup

I'm not a good soup photographer, so you don't get a picture of this.  I got the recipe from this blog and she is a good soup photographer.  She's even got some pictures of mushrooms on there, just in case you don't know what mushrooms look like.  However, don't follow her recipe. There's way too much of some things and not enough of other things.  I've improved upon it, after making it once, being disappointed and trying to fix it.  

Cream of Mushroom Soup
2-3 cups roughly chopped mushrooms
1/2 a medium onion, chopped
3 cloves garlic, minced
1 T. olive oil
1 T. butter
1/2 tsp. thyme
2 cups chicken stock (or two chicken bullion cubes with 2 cups of water)
1 bay leaf
1/4 tsp. black pepper (or a little more to taste, I'm not a huge fan of pepper)
2 tsp. Worcestershire sauce
2 T. flour
3 T. water
1 cup heavy cream
1 cup milk

Heat the oil and butter in a saucepan.  Add the onion, mushrooms and garlic and saute about 5 minutes.  Add the thyme, bay leaf, Worcestershire sauce, pepper and chicken broth and bring to a boil. Simmer about 10 minutes.  Meanwhile, dissolve the flour in the water.  Stir into soup until it thickens.  Add the milk and cream. Stir for a few minutes to blend and thicken.  We've made this with the chicken meatballs below and it's a nice combination.