It has really been cold here this week – well, for around here. So, soup was definitely on the menu and this cream of mushroom soup was perfect. I served it with salad and crusty whole grain bread with butter.
The recipe is one I adapted very slightly from this one by Season with Spice that I found on Pinterest. It is the same basic recipe, but I used different mushrooms, water instead of broth because I didn’t have any vegetable broth, and my vegetarian son was going to be eating it. I also used soy sauce instead of Worcestershire sauce to keep it vegetarian and lightened it up just a little by using half-and-half instead of heavy cream. Even with the changes, it was so delicious that I simply can’t imagine that the original is better – though I may try it sometime when my son isn’t home just to see. I just know you are going to love this!
- 8 oz. white button mushrooms, sliced
- 8 oz. baby bella musrooms, sliced
- 4 oz. shitake mushrooms, sliced
- 2 Tbsps. olive oil
- 6 cloves garlic, minced
- 2 Tbsps. butter
- 2 tsps. dried thyme
- 3 bay leaves
- 1 Tbsp. soy sauce
- 2 Tbsps. flour
- 1 cup half-and-half
- 1 cup milk
- ⅛ tsp. nutmeg
- sea salt and freshly ground black pepper to taste
- Saute mushrooms, garlic, thyme, bay leaves and soy sauce in olive oil and butter until mushrooms are soft and most of the liquid from them has cooked away.
- Add 2 cups water and bring to a boil. Reduce heat and let simmer for 10 minutes.
- Dissolve flour in two tablespoons of cold water and stir into mushroom mixture. Let cook stirring constantly until mixture begins to thicken. Stir in nutmeg and salt to taste.
- Stir in half-and-half and milk and continue cooking until heated through.
- Serve immediately with freshly ground black pepper sprinkled on top.
This recipe was shared on Foodie Friends Friday.