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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream of Mushroom Soup Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 cups fresh mushrooms cleaned and chopped (I like bigger chunks of shroom in my soup, so I only halve or quarter the shrooms. I use a mix of white and portabello mushrooms; Shitake mushrooms if I can find them.)
1 tablespoon olive oil
3-4 cloves of garlic;chopped
1 tablespoon butter
1/2 tablespoon chopped fresh thyme OR 1/2 teaspoon of dried thyme
1-2 bay leaves
2 teaspoons Worcestershire sauce
1 cup chicken or vegetable stock
1 tablespoon of flour dissolved in 1 tablespoon of water
salt to taste (I use Wondra. I also like to make it a bit thicker at times, so add more of the dissolved Wondra till I hit my desired thickness.)
1/2 cup heavy cream
1/2 cup milk
Dash of ground nutmeg
Fresh ground black pepper to taste
Directions:
Directions:
1.) Heat olive oil in a sauce pan. Add butter and lightly saute garlic on medium heat.

2.) Add mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for approximately 5 min, or until the moisture from the mushrooms disappears.

3.) Add chicken broth. Stir occasionally until broth boils, then reduce heat and simmer 10 minutes.

4.) Add diluted flour and stir constantly while simmering, until the mixture thickens. Season with salt and nutmeg.

5.)Finally, add milk and heavy cream, bring to simmer. Turn heat off.

6.) Serve with fresh ground pepper. May garnish with fresh parsley or thyme

 

 

 

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