Cream of Mushroom Soup

• 12 lb fresh mushrooms, sliced thin (or finely chopped if you prefer smaller pieces)
• 14 cup butter
• 2 cups finely chopped onions
• 3 tablespoons flour
• 2 (14 3/4 ounce) cans chicken broth
• 2 cups heavy cream
• 14 teaspoon white pepper
• 14 teaspoon ground nutmeg
• 1 -2 tablespoon sweet marsala wine (or to taste)
• 4 -6 bread boules (crusty bread bowls)

1. Melt butter is a large saucepan over med-high heat.
2. Add mushrooms and onion and cook, stirring constantly until tender.
3. Add flour.
4. Cook for 1 minute, stirring constantly.
5. Gradually add broth, cook, stirring constantly until thickened; remove from heat.
6. Stir in cream, white pepper, nutmeg and marsala wine.
7. Serve hot.
8. Note: I always serve mine in bread bowls.
9. To Prepare bowls: I cut a piece off of the top of each bread bowl and scoop out the bread from the inside.
10. I lightly butter the inside, place prepared bread bowls on a cookie sheet and place in a 350 degree oven for about 10-15 mins or until the bowls are toasted on the inside.
11. (This keeps the soup from soaking too fast into the bread).

mushrooms, butter, onions, flour, chicken broth, heavy cream, white pepper, ground nutmeg, sweet marsala wine, bread boules

Taken from www.food.com/recipe/cream-of-mushroom-soup-54142 (may not work)