I’m weird about soups. I like thick and hearty soups, or smooth and creamy soups, but if a soup is in the middle and can’t seem to make up it’s mind, it doesn’t really appeal to me. Cream of mushroom soup seems to be one of those in the middle soups, so I usually stay clear, but this soup is thick and hardy and definitely has my vote. (Whoa, the election has worked it’s way into my verbiage? Yikes!)
Voting aside, we’re supposed to have a cool snap this weekend here in Houston, which has got me thinking about warm comforting meals. With a thick slice of toasted bread, this is a very satisfying soup. Hope you enjoy!
Hearty Mushroom Soup
1 tablespoon butter
1 small onion chopped
2 cloves garlic minced
2 1/2 cups mushrooms sliced
2 tablespoons worcestershire sauces
2 bay leaves
1 tablespoon fresh thyme
1 1/2 cups vegetable stock
1 tablespoon flour mixed with 1 tablespoon water
1/2 teaspoon nutmeg
1/2 cup greek yogurt
1/2 cup milk
salt and pepper to taste
squeeze of lemon juice
- Melt the butter in a dutch oven or heavy bottomed stock pot.
- Add the onion and cook for 3 to 4 minutes, until starting to soften.
- Add the garlic and mushrooms, cook for about five minutes, or until the moisture has mostly left the mushrooms.
- Stir in the Worcestershire, bay leaf, thyme, nutmeg and vegetable stock. Bring to a boil, and then reduce to a simmer for about 10 minutes.
- Stir in the flour and water mixture and continue to cook for a few minutes, until the soup begins to thicken slightly.
- Season with salt and pepper to your liking.
- Stir in the yogurt and milk, and bring back to a simmer.
- Turn of the heat, take out the bay leaf, add a splash of lemon juice and enjoy!