Creamy Mushroom Soup

• 2 Tbsp. olive oil
• 1 c. finely chopped shallots
• 2 large garlic cloves, minced
• 1 lb. button mushrooms, thinly sliced
• 1 lb. mixed fresh wild mushrooms (such as oyster, shiitake and porcini), thinly sliced
• 2 Tbsp. all-purpose flour
• 3 1/2 c. chicken stock or canned low-salt broth
• 1 c. or more whipping cream
• generous pinch of ground nutmeg
• 1/4 c. chopped fresh parsley

1. Heat oil in heavy large Dutch oven over medium-high heat. Add shallots and garlic and saut until translucent, about 3 minutes.
2. Add all mushrooms; saut until mushrooms wilt and liquid evaporates, about 7 minutes.
3. Sprinkle with flour.
4. Stir 2 minutes.
5. Gradually mix in stock.
6. Bring to boil, stirring frequently.
7. Reduce heat and simmer 20 minutes, stirring occasionally.
8. Mix in 1 cup cream.
9. Simmer until slightly thickened, about 5 minutes.
10. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead.
11. Cover and refrigerate. Bring to simmer before serving, thinning with more cream if desired.)
12. Stir parsley into soup.
13. Ladle into bowls and serve. Makes 6 servings.

olive oil, shallots, garlic, button mushrooms, mixed fresh, flour, chicken stock, whipping cream, generous, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112274 (may not work)