Mushroom Soup

By rangerlina

Mushroom Soup
  • 2 cups fresh mushrooms - cleaned and chopped finely

  • 1 tbsp olive oil

  • dash garlic salt

  • dash celery salt

  • 1 tbsp butter

  • 1/2 tbsp chopped fresh thyme (optional)

  • 1/8 tbsp. chopped fresh dill (optional)

  • 1 - 2 bay leaves

  • 2 tsp Worcestershire sauce

  • 1 cup chicken or vegetable stock

  • 1 tbsp flour dissolved in 1 tbsp water

  • Salt to taste

  • 1/2 cup heavy cream

  • 1/2 cup milk

  • fresh parsley for garnish

  1. Method:

  2. 1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.

  3. 2. Add in mushrooms, thyme, dill, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes.

  4. 3. Add in chicken/ vegetable broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.

  5. 4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salts. Taste and adjust seasonings.

  6. 5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.

  7. 6. Transfer to soup bowls. Garnish with fresh parsley, or thyme if you have them on hand.

  8. Notes:

  9. - Swirl in a dash of sherry or truffle oil or wine, or some caramelized sweet onions, to add more depth to the soup.

  10. - You can thicken the soup by adding in another tablespoon of flour, or cutting down on the broth, when using in pasta or your casserole dishes.

Nutritional Facts


soup mushrooms