What
you need,
2
½ cups mushrooms, sliced (I used white button and cremini)
1
tbsp. olive oil
3
cloves of garlic, minced
1
tbsp. butter
1
tbsp. chopped fresh thyme
1
large bay leaf
1
tsp. Worcestershire sauce
1
cup low sodium chicken stock
1
tbsp. flour dissolved in 1 tbsp. water
Salt
and Pepper to taste
½
cup heavy cream
½
cup milk
Dash
of fresh nutmeg, optional
Heat
the olive oil over medium high heat, in a heavy bottomed pot. Add the butter
and garlic and sauté for 2 minutes until fragrant.
Add
in the mushrooms, thyme, bay leaf and Worcestershire sauce. Cook for 5-8
minutes until the mushrooms are softened and most of the liquid has been cooked
off.
Add
in the chicken broth and bring to a boil then reduce the heat to a simmer for
10 minutes, stirring occasionally.
Add
in the flour mixture and stir constantly until the mixture thickens, about 5
minutes. Season the soup with salt,
pepper and nutmeg. Finally add in the heavy
cream and bring to a simmer. Turn off the heat and remove the bay leaf.
Serve
it right away.
Jen of My Tiny Oven
