Creamy Mushroom Soup - cooking recipe

Ingredients

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

Preparation

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.