Homemade Mushroom Soup
This simple mushroom soup is made in a slow cooker. It's delicious, nutritious, and easy to make! Great idea for an appetizer or light meal.
Ingredients
- 300 g or 2 cups fresh mushrooms - cleaned and chopped finely
- 1 tbsp olive oil
- 3-4 cloves garlic - chopped
- 1 tbsp butter
- 1/2 tbsp chopped fresh thyme or 1/4-1/2 teaspoon of dried thyme optional
- 1 bay leaf
- 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
- Dash of Season with Spice's Indonesian Nutmeg Powder
- Freshly ground black pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- 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 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 seasonings.
- Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
- Transfer to soup bowls. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand. And warm up this holiday season!
Notes
- Swirl in a dash of sherry or truffle oil or wine, or some caramelized sweet onions, to add more depth to the soup.
- You can thicken the soup by adding in another tablespoon of flour, or cutting down on the broth, when using in pasta or your holiday casserole dishes.
Nutrition
Serving: 150gCalories: 409kcalCarbohydrates: 20gProtein: 12gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 79mgSodium: 305mgPotassium: 842mgFiber: 2gSugar: 11gVitamin A: 1081IUVitamin C: 9mgCalcium: 154mgIron: 2mg
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