October 2, 2012
This week, since fall has set in, I decided to try a new soup recipe. Since the boys in my house love mushrooms I thought I'd try a mushroom soup. I've come across many different recipes for mushroom soup, so after going over several of them I came up with my own version based on our tastes and preferences. Although, I was a little concerned that a soup with just mushrooms in it wouldn't be substantial enough to pass as dinner but I figured I'd give it a try.
No need to worry though. This soup is so rich and full of flavor that it didn't matter at all that the only thing in it is mushrooms! I was surprised at how good this came out, and I think the boys were too. I served it with some homemade rolls and we were all satisfied after one bowl. This is soup has amazing flavor! Definitely worthy of serving to dinner guests, but in that scenario I would probably serve it as the first course. Either way, this recipe is a keeper!
Mushroom Soup (serves 6)
1/2 cup onion, chopped
6 tsp garlic, chopped
3 tbsp olive oil
1 tbsp butter
5 oz button mushrooms, chopped
5 oz shiitake mushrooms, chopped
8 oz baby bella mushrooms, chopped
3 tsp Worcestershire sauce
4 bay leafs
2 tbsp fresh thyme, chopped (or 1 1/2 tsp dried)
3 cups chicken stock
1/2 cup beer
1/2 cup milk
1 1/2 cups heavy cream
4 tbsp flour
4 tbsp water
Dash of nutmeg, preferably freshly ground
Salt & Pepper
Add the olive oil & butter to a large saucepan and heat on medium. Add the onions and garlic and cook for about 5 minutes. Add the mushrooms, thyme, bay leaf, beer and Worcestershire sauce and cook until moisture from the mushrooms cooks off, about 10 minutes. Add the chicken broth and bring to a boil, then reduce heat and simmer for 10 minutes.
In a small bowl whisk together the flour and water until it's smooth, then add it to the saucepan. Stir constantly, until the mixture thickens. Add the nutmeg and season with salt & pepper to taste. Add the heavy cream and milk and simmer for about 15 minutes, stirring occasionally.