This is an adaption of an old recipe from a Williams Sonoma cookbook on soups. It is one I make every few months. It is filling and freezes well. I will often double this recipe, but you need a really big pot (>7 quarts).
2 lbs mushrooms, sliced or chopped (I slice them in the food processor with the slicing blade)
1/4 cup each butter and vegetable oil
3 large shallots, diced (I blitzed them in the food processor after the mushrooms)
2 tbsp flour (I use whole wheat but you could use AP)
Pinch Nutmeg
5 cups cream or you can lighten by combining less cream with other liquids like chix stock
salt and pepper
1. Melt the butter and oil over medium heat until water in butter has bubbled away
2. Toss in the mushrooms and shallots. Initially you'll be sauteing. Then liquid will come out of the mushrooms and it will get fairly wet. Keep cooking until the liquid evaporates and you are left with a dark brown paste.
3. Toss in the flour and mix to combine. Keep stirring for a couple mins to let the flour cook some.
4. Put in your liquids and bring to simmer. Simmer for about 20 mins until the soup thickens slightly.
5. Add in the nutmeg and season with salt and pepper to taste
6. At this point you can eat the soup as is, or you can blitz it with a stick blender to your desired consistency.
