My favorite soup is homemade mushroom soup, earthy-goodness, silky smooth and comforting on cool Autumn nights.
Serve with a crusty loaf of French bread, light a candle or two and enjoy.
Cream of Mushroom Soup.
1 med. onion
3/4 lb. mushrooms
3 Tbsp. flour.
1 clove of garlic ( very finely chopped )
1 tbsp. fresh thyme chopped or 1 tsp. dried
1 tsp. Worcestershire sauce
dash of nutmeg
1 Knorr Swiss vegetable cube
3 cups of chicken broth
3/4 cup heavy cream
1 large bay leaf
fresh ground pepper to taste.
fresh parsley or chives for garnish
Melt the butter and add the chopped onion and garlic. Cook until onion is transparent at medium.
Add mushrooms and continue to cook for about 5 min.
Add the flour and the vegetable cube and stir in. Immediately add the chicken broth and water, incorporating slowly.
Add bay leaf and pepper, cover and bring to a boil.
Add Worcestershire sauce , thyme and dash of nutmeg.
Turn heat down immediately and simmer for 5 minutes.
Remove bay leaf and add cream.
If desired, top with fresh croutons or crackers.
Garnish with parsley or chives.