Bob'S Cream Of Mushroom Soup

• 6 Tbls Butter
• 2 Portabella Mushroom Caps, inc stem. diced
• 1 medium Onion, diced
• 1 medium carrot, diced
• 4 C. Chicken broth (or Water)
• 2 Bay leaves
• Thyme Sprig
• 16 oz white or crimini mushrooms (divided)
• 1 medium shallot finely chopped
• 5 tbls Flour
• 1 C. Heavy Cream
• 1 tbls finely chopped fresh Parsley or 1 tsp dried
• 1/4 tsp ground nutmeg
• salt and pepper to taste

1. Melt 3 tbls butter in large heavy saucepan over med high heat. Add diced mushrooms, carrots, and onion. Cook until mushrooms have given up their juices and onion is translucent. Add thyme and bay leaves and cook for 30 seconds. Pour Broth into pan. Stir. Bring liquid to a simmer and allow to simmer for 30-45 minutes, stirring occasionally. Strain solids and discard, reserving liquid. Should have about 4 cups. Wipe saucepan clean.
2. Put 8 oz white/crimini 'shrooms in food processor and, using quick pulses, make a coarse duxelle (basically chopped mushrooms - but doesn't "duxelle' sound fancier?) Slice remaining mushrooms into bite size pieces and set aside for now. Melt remaining 3 tbls butter in pan. Add duxelle ,shallot, and remaining 8 oz sliced mushrooms . Cook until mushroom's juices have almost rendered away. Add flour and, stirring constantly, cook until mushroom mixture is thick, gummy, and starting to brown and stick to bottom of pan.
3. Add reserved mushroom gold, ahem, liquid to pan along with cream, nutmeg, and parsley. Cook, stirring constantly, over med high heat until soup thickens. Do not allow soup to boil. Simmer, thicken, remove from heat.
4. Add salt and pepper to taste and serve. Enjoy

butter, mushroom, onion, carrot, chicken broth, bay leaves, thyme, crimini mushrooms, shallot, flour, heavy cream, parsley, ground nutmeg, salt

Taken from www.epicurious.com/recipes/member/views/bobs-cream-of-mushroom-soup-52602321 (may not work)