S. was sick this weekend, so I made him some of his favorite mushroom comfort soup. It's basically this recipe, with a few substitutions because I never have thyme or parsley at home, and I like onions.
Excuse the photography! This was just a quick snap at the end, but if you garnish it with some parsley or thyme, it really will be a beauty!
Ingredients
2 tbs butter
2 tbs olive oil
3/4 small red onion chopped
3 tbs chopped garlic (3 large cloves)
The larger size container of fresh mushrooms (can use any, I used white button)
2-3 bay leaves
1 tsp fresh or dried rosemary
2 tsp Worchestershire sauce
1 cup vegetable broth
1 tbs flour dissolved in 1 tbs water
1/2 tsp cinnamon
salt to taste
black pepper to taste
1/2 cup 2% milk
1/2 cup heavy cream
Method
1. Heat oil, butter, garlic, and onion in large pot.
2. Add mushrooms, Worchestershire sauce, bay leaves, and rosemary. Cook until moisture from mushrooms is gone (about 5 minutes, stirring frequently).
3. Add vegetable broth and stir till mixture boils. Then reduce heat and simmer for 10 minutes.
4. Add diluted flour and stir until mixture thickens. Add salt and pepper to taste, plus cinnamon.
5. Add milk and heavy cream. Stir and simmer for a few minutes. Turn heat off.
6. Serve hot with my favorite, toasted rosemary olive oil bread.
Enjoy and hope you feel better!
