• 8 ounces fresh mushrooms

  • 2 tablespoons onions, chopped

  • 1 or 2 cloves garlic, minced

  • 2 tablespoons butter

  • 2+1 tablespoons flour
    [Or cornstarch for the last tablespoon. In either case, stir it into a small amount of the liquid before adding it to the rest, so it doesn’t clump.]

  • 2 cups chicken broth
    [Vegetarian stock works fine, too.]

  • 2 cups half & half
    [Or light cream, or evaporated milk, or skim milk or sour cream! Each has its virtues.]

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • ½ teaspoon nutmeg

  1. Slice the mushrooms.

  2. Cook mushrooms, onions, garlic and butter in the soup pot until the onions are soft.

  3. Stir in 2 tablespoons flour.

  4. Add the chicken broth and heat until slightly thickened while stirring frequently.

  5. In a cup, dissolve the last tablespoon flour (or cornstarch) in a small amount of the cream, then add to the soup.

  6. Stir the remaining cream and the seasonings into the soup. Heat to thicken while stirring frequently.

  7. Serve and enjoy!

History:

I’ve adapted this recipe from one by “SweetsLady” at food.com, with some minor modifications. In particular, I think the nutmeg is the most important ingredient that gives this soup its distinctive flavor, so I increased the amount.