When the leaves are beginning to change, and the temperatures start to fall, my thoughts turn to comfort food.
A favorite simple 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.
6Tbsp. butter
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
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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.
