Tasty Tuesday: Cream of Mushroom Soup

There is nothing quite like a bowl of piping hot soup in the winter. Except maybe a bowl of piping hot soup & a slice of crusty bread. Yea, don't forget the bread.

Like I said, soup is always better with crusty bread.

 •3-4 cloves garlic, minced

•olive oil

•margarine

•mushrooms, sliced (any kind will do)

•onion, diced

 •1/4tsp. dried thyme

•2 bay leaves

•Worcestershire sauce

•vegetable stock

•1Tbsp. cornstarch mixed into 1 1/2Tbsp. milk

•salt & pepper

•heavy cream

•milk

•crusty bread, sliced thick

*Please use desired amounts.

- In a large pot, saute the garlic in a bit of olive oil & margarine until fragrant.

- Add mushrooms, onion, thyme, bay leaves, Worcestershire & a bit of pepper. Cook over med. heat for 5-10 min. 

- Add vegetable stock & bring to a boil. Lower heat & simmer 15 min. 

- Slowly add the cornstarch & milk mixture, stirring constantly until thickened.

- Carefully add cream & milk a bit at a time to get the right consistency & flavor. (I like to go a bit heavy on the cream & then thin it out with the milk.)

- Season with salt & additional pepper.

- Serve with crusty bread. (Pop a loaf of French bread in the oven for about 5 min. & you're all set.)