Cream Of Mushroom Soup Recipe

• 1/2 pound shiitake or cremini mushrooms, stemmed
• 6 tablespoons (3/4) stick) butter
• 1 medium onion, finely chopped
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon chopped fresh thyme, or 1/4 teaspoon dried thyme
• 2 1/2 cups chicken broth
• 1/2 cup all-purpose flour
• 1/8 teaspoon nutmeg
• 2 1/2 cups heavy cream

1. Thinly slice the mushrooms then finely chop the slices.
2. Add the onion, salt, pepper, thyme, and cook 5 minutes more, until the onion is soft. Add the chicken broth, bring to a boil, reduce heat to medium, and reduce the liquid by at least two-thirds over medium heat-there should only be about 3/4 cup of liquid left in the pan.
3. Transfer the liquid to a medium saucepan. Add the remaining 4 tablespoons of butter and gently stir over medium heat until melted. Whisk in the flour and the nutmeg. Stir for 2 minutes and add the cream. Cook over low heat for 7 minutes, then let cool

shiitake, butter, onion, salt, ground black pepper, fresh thyme, chicken broth, allpurpose, nutmeg, heavy cream

Taken from www.seriouseats.com/recipes/2009/04/cream-of-mushroom-soup-recipe.html (may not work)