serves 3 (but that third person better not be very hungry)
6 cups chopped mushrooms (any variety, I used cremini & white button)
1 1/2 Tbsp olive oil
5 cloves garlic, minced
1 tablespoon fresh thyme, chopped (or 2 tsp dried thyme)
2-3 bay leaves
2 tsp Worcestershire sauce
2 cups vegetable stock
2 Tbsp flour
2 cups fat-free half & half
Salt & pepper to taste
1. Heat the olive oil in a medium soup pot over medium-high heat. Add the garlic and sauté until fragrant (about 1 minute). Add the mushrooms, thyme, bay leaves, and Worcestershire sauce. Cook, stirring occasionally, until the mushrooms have released all their moisture (about 8-10 minutes.)
2. Meanwhile, whisk the flour (a little at a time) into the vegetable stock. Add the vegetable stock into the mushroom mixture and bring to a boil. Add the half & half and turn the heat down to medium-low. Let the soup simmer until thickened (about 20 minutes) seasoning with salt and pepper to taste.
Serve with homemade croutons.
Results: This soup could not have been easier to make and it was delicious! I know my picture isn’t going to make you run out and make this soup, so check out the pictures HERE and HERE, because they look way more appetizing than mine. I did health up the recipe a bit (cut out butter and used fat-free half & half instead of milk or heavy cream), so if you’d rather a creamier version check out the original recipe. But this version was yummy and it will definitely be made in our house again.
Recipe from Four Meals.