CREAMY MUSHROOM SOUP

SERVES 2 to 3

This is so good and very easy. It is great as a light dinner entree with a salad or sandwich, or as a first course, in which case it would easily serve 4. Use whatever mushrooms you prefer, but keep in mind that brown mushrooms, such as cremini, have more flavor than white. Clean the mushrooms before slicing by wiping with a paper towel.

INGREDIENTS

4 tablespoons butter

1 cup finely chopped onions

1/2 pound cremini mushrooms, sliced

1/2 pound shitake mushrooms, sliced (discard the stems)

Salt and pepper to taste

1 teaspoon dried thyme leaves

1 cup dry sherry

2 cups milk (regular or 2% fat)

1 cup heavy cream

Pinch of freshly ground nutmeg

Heat a large saucepan over medium-high heat. Add the butter, then the onions and sauté until tender, about 5 minutes. Add the mushrooms, season with salt, pepper and thyme, and sauté 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 to a boil, then reduce to medium-low, cover and simmer for about 10 minutes. Taste for seasoning and serve.

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