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Bohemian Soupsody: Mushroom Soup

Soup #3 is a delicious mushroom soup: warm, earthy, and creamy. Besides mushrooms, it features garlic, thyme, and a dash of nutmeg. I can’t wait until thyme is available in our garden, I’m sure it’s even better with fresh. Of course, the soup contains heavy cream, which was amazing but I wanted to see how it was with less fat. To achieve this I substituted the cream for milk. It was still delicious. I suggest doubling this small-batch soup because it doesn’t last very long.

Mushroom Soup by Season with Spice
Serves 2

Ingredients
2 cups fresh mushrooms, cleaned and chopped finely
1 tbsp olive oil
3 cloves garlic, minced
1 tbsp butter
1 tbsp chopped fresh thyme (or 1 teaspoon dried thyme)
1 – 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
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
Fresh parsley or thyme for garnish

Directions
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4. Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.

creamy mushroom soup with thyme

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