Cream of Mushroom Soup

I have to confess that appetizers and starters often get forgotten in my kitchen. So much time and effort goes in to my main courses and side dishes that I very rarely take the time to make a starter. But I was inspired listening to a friend’s typical holiday party menu that always includes a starter that I decided to start making more of an effort. And after the fabulous inspiration from my fellow Sunday Supper bloggers this past Sunday I have a whole list of appetizers I want to try.

Today I wanted to share with you a wonderful starter soup that is creamy and full of flavour and thankfully doesn’t take too much effort. So you can wow your guests without having to labour long over it. If all you have ever had is tinned mushroom soup then you are missing out because this incredible. Hubby has made me promise that this won’t be a one time soup.

Cream of Mushroom Soup

2 Tbsp olive oil
340g (12oz) mushrooms, your choice
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon freshly ground nutmeg
1 tsp thyme
240mL (1 c.) vegetable broth
60mL (1/4 c.) white wine
4 Tbsp cornstarch
240mL (1 c.) cream

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