Creamy Mushroom Soup - cooking recipe

Ingredients

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

Preparation

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