2 cups of fresh mushrooms (of your choice), washed and finely chopped
1 tbsp. olive oil
1 tbsp. unsalted butter
3 cloves of fresh garlic, minced
½ tsp. dried thyme
2 tsp. Worcestershire sauce
1 cup chicken stock (or vegetable if preferred)
1 tbsp. flour dissolved in 1 tbsp. water
Freshly ground salt & pepper (to taste)
½ cup heavy whipping cream
½ cup 1% or whole milk
Dash of fresh ground nutmeg
3 bay leaves
Grated parmesan, Romano or gouda cheese (garnish—optional)
Instructions
In a small pot heat olive oil then add butter and garlic and sauté over medium heat for 2-3 minutes (or until fragrant).
Add mushrooms, freshly ground salt & pepper, dried thyme and Worcestershire sauce; cook stirring occasionally until the liquid released from the mushrooms disappears (approximately 5-10 minutes depending on temp and water content).
Add chicken broth and bay leaves, bring to a boil then reduce heat and simmer for 10 minutes.
Add the flour (dissolved in water) to the pot; stir continuously until the broth thickens. Taste and add more salt and pepper if necessary and a good dash of fresh ground nutmeg.
Gently add heavy whipping cream and milk, bring to a good simmer before removing from heat.
Transfer to serving bowls, garnish with grated cheese & additional ground nutmeg if desired.
Serve & enjoy! Yields 2 servings.
Recipe by How to Have it All at https://www.howtohaveitall.net/creamy-mushroom-soup-recipe/