Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 2-4

Ingredients:

3 C. mushrooms (any variety will do)

1 T. of olive oil

3 gloves of garlic

1 T. butter

1/2 tsp. thyme

1 – 2 bay leafs

1 tsp. Worcestershire sauce

1 C. chicken or vegetable stock

1 -2 T. flour dissolved in water

1/2 C. cream

1/2 C. milk

Dash of nutmeg

Salt and pepper to taste

Parsley to garnish

What to do:

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

Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.

Add in chicken or vegetable broth. Stir occasionally until broth boils, the reduce heat and simmer for 10 minutes.

Add diluted flour in and stir constantly (while simmering) until the mixture thickens. Season with salt, pepper and nutmeg. Taste and adjust to your liking.

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

Serve hot and garnish with parsley! (Love that pop of Green)

Christina’s Notes:

If you want your mushroom soup thicker, add more flour paste. Try different kinds of mushrooms, you will be pleasantly surprised on the different flavors and depths of flavor you can get form the different kinds of mushrooms that are widely available to use now.