The Best Mushroom Soup

Have you ever had the heartbreak of going back to an old pinned recipe you used to be obsessed with only to find the site is no longer around? I have! This morning while looking for something to make for lunch I noticed mushrooms I had bought but kinda had no purpose for, so they were starting to get a bit...um..ugly. Still good, but kinda ugly. It hit me I haven't made that amazing mushroom soup in a while and they would be the perfect thing to use the not so pretty mushrooms up. I grab my phone and went to my Pinterest board looking for that recipe only to find the site no longer existed. 💔 I spent a good chunk of my morning searching high and low for someone that may have shared that recipe to their site and I finally found one. I wanted to share the recipe here so not only other people will have it but I will next time I need it. 


I will post the full printable recipe how the original site (blog.seasonwithspice.com) had it here, but I will suggest a few things along the way in this post I like to do or change.

Starting with a medium sauce pan add 1 tbsp of both olive oil and butter. Once melted add chopped mushrooms. The original recipe calls for 2 cups, but I do 1 cup or maybe a little less. The reason being is the recipe makes about 2 small bowls of soup, that would mean each bowl would have 1 cup of mushrooms in it, that's a ton. I love mushrooms but I feel like it was too much. Add your thyme, I prefer at this point to go with dried thyme. Add a bay leaf and Worcestershire sauce. Cook over medium heat until the mushrooms have soaked up most of the moisture. 



Add 1 cup of chicken or vegetable broth. I have made this using both and both came out delicious. Bring to a boil then reduce the heat and simmer for about 10 minutes. Your house will smell like heaven at this point.

Make your flour paste. The recipe calls for water for this but I prefer to use stock, because more flavour! But if you used all the stock you have water is fine. 1 tbsp flour and 1 tbsp broth mixed well into a smooth paste. Add to the pot, and stir constantly while simmering until the mixture thickens up.

Season with salt and nutmeg. I would suggest not skipping the nutmeg, I know it seems odd but it's really good. I promise your soup won't give you an eggnog vibe when it's done. 

Add 1/2 cup of heavy cream and 1/2 of milk (you can also do 1 cup of half and half it's the same thing). Bring to a simmer and turn heat off. 

Serve and garnish with fresh herbs if possible. I chose to add dried thyme to my soup while it was cooking because fresh herbs don't do heat well. You should always try to add your fresh herbs at the end to avoid wilted, discoloured herbs. I garnished with a bit of fresh thyme at this point and ate it with some baguette. Just as delicious as I remember it. I hope you love it as much as I do. 

Season With Spice's Mushroom Soup

Ingredients: 2 cups fresh mushrooms, cleaned and chopped finely  1 tbsp olive oil 1 tbsp butter 3 cloves of garlic - minced 1 tbsp chopped fresh thyme or 1 tsp dried thyme 1-2 bay leaf 1 tsp Worcestershire sauce 1 cup chicken or vegetable stock 1 tbsp flour dissolved in 1 tbsp water Salt & pepper to taste 1/2 cup heavy cream 1/2 cup milk Dash of nutmeg Fresh thyme or parsley to garnish Method: Heat olive oil in a sauce pan. Add butter and lightly saute garlic on medium heat Add mushrooms, thyme, bay leaf, and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.  Add 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. Bring to a simmer and turn off heat. Serve an garnish with fresh parsley or thyme if you have them on hand.