Creamy Mushroom Soup

Ingredients

• 16 oz. mixed fresh mushrooms (some diced finely and others left in larger pieces)
• 2 Tablespoons olive oil
• 6 cloves garlic (minced)
• 2 Tablespoons butter
• 2 Tablespoons chopped fresh thyme or 1 teaspoon dried thyme
• 3 bay leaves
• 2 teaspoons Worcestershire sauce
• 2 cups chicken stock
• 2 tablespoons cornstarch (dissolved in 2 Tablespoons water)
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• Dash nutmeg
• Salt and pepper to taste

Instructions

1. 1

   Heat oil in a large sauce pan over medium heat. Add butter and allow to melt. Add garlic and saute until fragrant, about one minute.

2. 2

   Add in chopped mushrooms, thyme, bay leaf, and Worcestershire. Cook over medium heat for about 5 minutes, or until the moisture from the mushrooms is gone.

3. 3

   Add chicken broth and turn heat up to medium high. Bring mixture to a boil, stirring occasionally. Reduce heat to medium low and simmer for about 10 minutes.

4. 4

   Stir in diluted cornstarch. Keep the mixture at a steady simmer, stirring constantly, while mixture thickens.

5. 5

   Stir in milk and heavy cream and bring back to a simmer. Taste then season with salt, pepper, and a bit of nutmeg. If the mixture is too thin (mine was at this point), dilute another tablespoon of cornstarch in a bit of water and stir it in, again allowing the mixture to thicken as it simmers.

6. 6

   Remove from heat and serve immediately. Like most cream soups, this will develop a skin as it cools, so it's best to get it to your bowls and your bellies as soon as possible!