Creamy Mushroom Soup

Serves 2 as a main dish, 4 as a first course

This mushroom soup recipe is so good and very easy to prepare. It is great as a main dish served with a salad or sandwich, or as an elegant first course for a special occasion or entertaining. Use whatever mushrooms you prefer, but keep in mind that brown mushrooms, such as cremini, have more flavor than white. If necessary, clean the mushrooms before slicing by wiping with a damp paper towel. Never clean them in or under running water because they will absorb it.

Ingredients

• 4 tablespoons butter, preferably unsalted
• 1 cup finely chopped onions
• 1/2 pound sliced cremini mushrooms
• 1/2 pound sliced shitake mushrooms, stems discarded
• Salt and pepper to taste
• 1 teaspoon dried thyme leaves
• 1 cup dry sherry
• 2 cups milk (can use reduced fat, but not skim or nonfat)
• 1 cup heavy cream
• Pinch of freshly ground nutmeg

Heat a large saucepan over medium heat. Add the butter, then the onions and cook until tender, about 5 minutes. Add the mushrooms, season with salt, pepper and thyme, and cook until lightly browned, about 5 minutes. Add the sherry. Increase heat to high and bring to a boil for about 1 minute. Add the milk, cream and nutmeg. Bring back just to a boil, then reduce to medium-low, cover and simmer for about 10 minutes. Taste for seasoning and serve immediately.