Cream of Mushroom Soup
Ingredients
- 4 tablespoons butter
- 1-1/2 cups celery diced
- 1 cup diced carrots
- 1 cup chopped onions
- 3-4 cloves garlic chopped
- 1 pound chopped white mushrooms
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon herbes de provence
- 4 cups water
- 1 tablespoon mushroom base or bouillon
- 2-3 bay leaves
- 1/2 cup heavy cream
- pinch grated nutmeg
Instructions
- Saute vegetables in butter until soft, then add remaining ingredients and stir.
- Bring soup to a boil, then reduce heat, cover and simmer for 30 minutes.
- Remove bay leaves, then puree with a stick blender.
- Stir in heavy cream and a pinch of nutmeg and heat gently before serving.
Notes
From the kitchen of palatablepastime.com
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