Fresh Mushroom Soup - cooking recipe

Ingredients

1 lb. fresh white mushroom buttons with stems, coarsely chopped
2 (10 1/2 oz.) cans condensed chicken broth
1/2 c. heavy cream
pinch of salt
freshly ground nutmeg
minced parsley

Preparation

Puree mushrooms, a small amount at a time, in blender with some of the chicken broth.
Pour into a heavy saucepan.
Add any remaining broth and the heavy cream.
Season to taste with salt and freshly ground nutmeg.
Bring to a boil over low heat; do not cook further.
Serve immediately in heated soup mugs with garnish of parsley.
Serves 6.