I love it when you find a recipe online, try it, and it actually works. Better yet, it looks like it does in the picture! Cape Town winter is still in full force, so I really felt like some comforting yummy soup. I found this recipe on Pinterest (of course) and tried it out last night. It was really quick and easy, and yummy! I found that the flour didn’t do much to thicken it, so if you prefer thicker rather than thinner soups, I suggest that you use a bit of cornflour. I also doubled up the recipe so we would have leftovers. I bought some cheesy bread and brushed it with olive oil, then put it under the grill for a few minutes to toast it. Here’s the recipe, courtesy of Season with Spice (take a browse around the site for loads of other yummy looking recipes)
Homemade Mushroom Soup by Season with Spice
300g or 2 cups fresh mushrooms – cleaned and chopped finely (I used a mix of swiss brown and white button)
1 tbsp olive oil
3 cloves garlic – chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 – 2 bay leaf
1 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
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.