Cream of Mushroom Soup

Ingredients

• 1 tablespoon olive oil
• 1 pound cremini mushrooms, cleaned, roughly chopped
• salt
• Creole seasoning
• 3 tablespoon sbutter
• 1 cup diced onion
• 2 teaspoon minced garlic
• 2 teaspoon sfresh minced thyme
• 3 tablespoon sflour
• 1 cup stock (Chicken or Vegetable)
• 1 can ned evaporated milk
• 1 bay leaf
• 1 teaspoon chicken bouillon
• 1/2 tablespoon Worcestershire sauce
• 1/2 cup heavy cream
• adjust salt to taste
• 1/2 teaspoon freshly ground black pepper(more or less to taste)

Instructions

1. Damp a paper towel then use this to clean mushrooms one at a time. Wipe the outside and underside to remove any dirt. If using small mushrooms, rinse under cold water, then pat dry with paper towels.
2. Bring a large skillet or cast iron on medium to high heat. Then add oil, swirl to coat bottom the pan.
3. Add mushrooms, season with salt and Creole seasoning stir for a few minutes until slightly brown. Set aside,
4. Add butter to the skillet, followed by onion, cook , stirring until tender and translucent about 3 5 minutes. Do not brown the onion.
5. Next, add garlic and thyme, stir for about a minute.
6. Stir in flour and continue cooking for another minute until flour and onions are well combined.
7. Pour in chicken stock, followed by evaporated milk, a little at a time until it forms a silky paste and starts simmering. Add bay leaf.
8. Simmer over medium low heat, for about a 8 10 minutes until the soup reaches the desired thickness.
9. Return mushrooms together with it’s juice back to the skillet followed by chicken bouillon and Worcestershire sauce.
10. Pour in cream. Adjust seasonings with salt and pepper to taste .
11. Lower heat and continue cooking until desired consistency has been reached. Add more cream or chicken broth for desired consistency. Garnish with chopped parsley. Serve hot.