cream of mushroom soup

I love soups.
All kinds.
But I'm quickly losing the window of opportunity for making soups for dinner so I'm going to try and cram a bunch in this week. (we'll see how this goes)


First is this mushroom soup I found on Pinterest yesterday.

Just so happened that I had all needed ingredients so I figured why not.
Family loved it. I loved it because it was delicious and because it was surprisingly quick to make. Love those kinds of recipes.


The original recipe is from 'Season with Spice' but I will post here as I made it last night. And there was only enough for two bowls! If you need to feed more you will need to double or triple what is listed below.


YOU WILL NEED:


tablespoon olive oil
tablespoon butter
2 1/2 cups chopped mushrooms - I use Shitaake (it's what I had)
4 cloves of garlic - chopped
2 teaspoons dried thyme 
2 teaspoons worcestershire
2 tablespoons flour
1 bay leaf
1 cup chicken stock
1 cup milk
1 cup heavy cream
1/2 teaspoon nutmeg
salt
pepper


TO DO:


chop all the mushrooms and garlic first.
set aside.
heat the oil and butter.
add the garlic and cook until the edges just start to turn brown.
add the mushrooms and cook until all the liquid is evaporated.
add the thyme and worcestershire.
cook another few minutes then add the chicken broth and flour.
let this come to a bubbling simmer (I know - terrible description)
then add the milk and cream and nutmeg.
cook for 10 minutes.
add a teaspoon of salt and pepper then taste for seasoning.
adjust as needed.
serve immediately.