This is a soup that I especially like, and it can be made to be low carb. That’s another thing I really like about it! What I’m giving you are the basics; you can change it to suit the taste of your family.
Today, we are actually having this soup for lunch. I added garlic toast to the mix for Rickey.
2 Cups Fresh Mushrooms, sliced to size you prefer
2-3 Tablespoons Olive Oil, Coconut Oil, or Butter
3 Cloves Garlic, finely chopped and to taste
Fresh Oregano, because I still have it growing.
Rosemary, because it was in the pantry
1 Cup Chicken Stock
1 Tablespoon Flour
1 Tablespoon Hot Water
1/2 Cup Heavy Cream
1/2 Cup Half and Half, or milk
Nutmeg, just a dash
Freshly Ground Black Pepper, just a dash
Fresh parsley, because I have it growing
* Adjust ingredient amounts to your taste. This recipe also doubles and triples very well. As to the spices, I just use what I have. I did start to buy a bottle of thyme, but it was $7.00! I also usually add a little more heavy cream to our soup as well as chopped (well seasoned) chicken and a few sesame seeds.
1. Sauté garlic in olive oil and butter in your soup pan.
2. Add mushrooms, thyme, bay leaf, and Worcestershire sauce and continue cooking for about 5 minutes, stirring often.
3. Add chicken broth and allow it to come to a boil before reducing to a low medium heat. Simmer there for about 10 minutes.
4. Put flour in a bowl or cup and stir in the hot water. Continue to stir until flour is dissolved.
5. Stir flour into soup and stir until the soup thickens. If you want a thicker soup, use more flour. I usually take my portion out when it is done and then thicken Ric’s a bit more.
6. Season with salt and nutmeg to taste.
7. Add half and half and cream and simmer for another 10-15 minutes.
8. Grind black pepper over soup if you like black pepper.
9. Fresh parsley or any of your spices make a nice garnish.