Autumn Cream Of Mushroom Soup - cooking recipe

Ingredients

3 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup finely chopped shallot
2 lbs white mushrooms, thinly sliced (we use one of those hard boiled egg slicers)
1 teaspoon fresh thyme leave
salt & freshly ground black pepper
1/3 cup cream sherry
3 tablespoons all-purpose flour
3 1/2 cups vegetable broth or 3 1/2 cups chicken broth, reserving 1/2 cup
1/2 cup milk
1/4 teaspoon ground nutmeg, to taste
1/2 cup sour cream

Preparation

In a large saucepan melt butter with the olive oil over moderate heat.
Add the shallots and cook until tender, about 2 to 3 minutes.
Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates.
Add the Sherry and cook until evaporated.
Stir in the flour and cook for 2 to 3 minutes.
Add 3 cups of the broth, bring to a simmer and cook for 15 minutes.
In a blender puree the soup in batches until smooth.
Return soup to saucepan, bring to a simmer and whisk in the milk.
Add reserved broth to achieve desired consistency.
Adjust seasoning with salt, pepper and nutmeg.
Lower heat and whisk in the sour cream.
Serve warm.