Homemade Mushroom Soup for Two

A lovely creamy-mushroomy soup for two. A dash of dry sherry or truffle oil maybe added. Should you like additional mushrooms and a thicker consistency, those may be added. Don't rinse your mushrooms, just wipe them with a damp cloth. With great reviews from: http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 2  cups fresh mushrooms, cleaned and chopped finely (brown or white button, crimini or any mix)
• 1  tablespoon olive oil
• 3  garlic cloves, chopped
• 1  tablespoon butter
• 1  tablespoon  chopped fresh thyme or 1  teaspoon dried thyme
• 1  bay leaf
• 1  teaspoon Worcestershire sauce
• 1  cup  chicken stock
• 1  tablespoon  flour dissolved in 1 tbsp water
•  kosher salt or  sea salt
•  fresh ground black pepper
• 1⁄2 cup heavy cream
• 1⁄2 cup milk
• 1  dash nutmeg
•  fresh parsley or  thyme (to garnish)

Directions

1. Heat olive oil in a sauce pan. Add butter and lightly saute garlic over medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook 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 the flour/water mixture and stir constantly until the mixture thickens. Season with salt, pepper and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream and bring to a simmer. Turn heat off.
6. Garnish with fresh parsley or thyme.