COMFORTING MUSHROOM SOUP

What Just Happened........It's Cold.....

Light The Fire Please!

Always remember, if you are bored with the weather today, wait until tomorrow....at least in Texas the weather changes daily. We have gone from almost summer like weather, back to freezing temperatures....Just in an afternoon! So, back to searching soup and stew recipes. We all used to have a ladies luncheon at the most wonderful , tea room over in Arlington. They would cater bridesmaid luncheons, business groups and even the ladies of The Red Hat Society. They were well known and loved for their soups and salads. They had THE most wonderful mushroom soup with a taste that was deep, rich and warming to your soul. This recipe certainly does it's best at imitating their secret recipe....it is Tea Room worthy! Perfect for a cold Spring day!

 

Tea Room Mushroom Soup 
 2 cups fresh mushrooms - cleaned and chopped finely

(Estelle's mixes button and cremini mushrooms)
1 T. olive oil
 4 cloves garlic, minced
1 T. butter
1/2 T. chopped fresh thyme
 2 bay leaves
2 t. Worcestershire sauce
1 cup vegetable broth
1 T. flour, mixed with 1 T. water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of freshly ground nutmeg
Freshly ground black pepper to taste



Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
  Add in chicken broth. Stir occasionally until broth boils,

then reduce heat and simmer for 10 minutes.
 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
 Serve hot with freshly made French bread.