Cream of Mushroom Soup #2 (v)

Ingredients

• 2½ pounds button mushrooms, washed and chopped (use a food processor)
• 1 large onion, diced
• 2 cloves garlic, crushed and minced
• 8 oz unsalted butter (2 sticks)
• 1 C all-purpose flour
• 3 qt beef broth or vegetable stock
• 1 dry bay leaf
• 1 sprig fresh thyme
• ¼ C dry sherry (optional)
• 2 C heavy cream
• ½ tsp ground nutmeg
• Salt and pepper to taste

Directions

1. In a heavy bottomed, 6-8 quart stock or soup pot, melt butter over medium-low heat. Add the onion, garlic, bay leaf and thyme, and cook until translucent.
2. Add the chopped mushrooms and cook until most of the water comes out. Add the sherry, if you like, and reduce by half.
3. Add the flour and stir well to avoid lumps. Slowly whisk in the broth or stock and bring to a simmer over medium-high heat. You must continue to stir the soup at this point or the bottom may scorch.
4. When the soup comes to a boil, reduce the heat to low and simmer for 20 minutes uncovered, stirring occasionally.
5. Finish by adding the heavy cream and nutmeg and add salt and pepper to taste.
6. Remove the thyme and bay leaf. Puree the soup in a blender or with a hand-held blender.
7. This recipe may easily be cut in half. It freezes well if you make a larger batch.