Creamy Mushroom Soup

• 3 Tbsp. butter
• 2 Tbsp. olive oil
• 3/4 c. finely chopped shallots
• 2 lb. white mushrooms, thinly sliced
• 1 tsp. thyme leaves
• 3 Tbsp. flour
• 3 1/2 c. chicken broth (reserving 1/2 c.)
• salt and pepper
• 1/2 c. milk
• ground nutmeg to taste
• 1/2 c. sour cream

1. In large saucepan, melt butter with olive oil. Add shallots and cook until tender, 2 to 3 minutes. Add sliced mushrooms, thyme, salt and pepper, cooking until all of the liquid rendered from mushrooms evaporates. Remove 1/2 cup mushrooms and reserve. Stir in flour and cook 2 to 3 minutes. Add 3 cups of chicken broth; bring to simmer and cook for 15 minutes. In a blender, puree soup in batches until smooth. Return to saucepan; bring to simmer and whisk in milk. Add reserved chicken broth to achieve desired consistency. Adjust seasoning with salt, pepper and nutmeg. Lower heat and whisk in 1/4 cup of sour cream. Keep soup hot; do not simmer or boil. Serve with remaining sour cream and reserved mushrooms.

butter, olive oil, shallots, white mushrooms, thyme, flour, chicken broth, salt, milk, ground nutmeg, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111339 (may not work)