If there is one thing I hate worse than the general clean-up that comes after cooking, it's cleaning mushrooms. However, this soup is so darn good, that it's worth standing there for 20 minutes wiping the little suckers. If you like mushrooms, you need to try this soup, and you don't need to wait for your next fancy dinner party; make a pot and pair it with a rustic bread for a simple meal.
This recipe will serve four people as a first course, two for a meal.
2 TB olive oil
2 TB butter
6 cloves garlic, peeled and minced
4 C fresh mushrooms (I used crimini and white button) cleaned, half roughly chopped and the other half sliced
2 TB minced fresh thyme or 1 tsp dried
3 bay leaves
2 tsp Worcestershire sauce
2 C chicken broth
2 TB flour mixed in 2 TB water
1 C heavy cream
1 C milk
Salt to taste
Freshly ground black pepper
Heat oil and butter over medium heat in a large sauce pan. Saute garlic until tender, but not browned.
Add mushrooms, thyme, bay leaves and Worcestershire sauce. Cook over medium heat until all but a little bit of the mushroom liquid has evaporated. Your mushrooms will cook way down.
Add chicken broth and bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.
Add the flour/water paste and stir constantly until the mixture thickens.
Add milk and cream and bring to a simmer. Remove bay leaves. Taste and add nutmeg, salt and pepper to your liking.
"I am not
a glutton; I am an explorer of food." How I miss Erma Bombeck!