Creamy Mushroom Soup

Creamy Wild Mushroom Soup with Fresh Parsley and Crusty Bread- Photographed on Hasselblad H3D2-39mb Camera
  • 1 lb assorted mushrooms, sliced
  • 1/2 cup butter, divided
  • 2-3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups vegetable or chicken broth
  • 1 1/2 cups half and half
  • 1/2 cup heavy cream
  • 1/4 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • Kosher salt and freshly ground pepper, to taste
  1. Melt 1 tablespoon butter in a large pot over medium heat. Add mushrooms and a pinch of salt, and cook until they have released all of their moisture and have become dark brown. Once liquid has evaporated, add garlic and cook one minute more.
  2. Add remaining butter to pot. Once melted, stir in flour and cook for two minutes.
  3. Slowly add broth, followed by the half and half, thyme, Worcestershire, and bay leaf. Bring to a simmer, and let cook until slightly thickened.
  4. Reduce heat to low, and stir in heavy cream. Season to taste with salt and pepper, and serve. Enjoy!

Print Friendly, PDF & Email