So let me start with the fact that this recipe Makes A Lot, and it is NOT LOW-FAT. I make it for three and we each eat two bowls – which on a health level is probably not that good. You’re free to try and reduce.
1 1/2 pounds fresh mushrooms (meatier types like button or crimini, though portabella would also work), sliced and/or chunked.
1/4 cup minced onion
1/2 cup (1 stick, 8 tablespoons) butter
1/4 cup flour
2 cups chicken broth
2 cups milk
2 cups heavy cream
1/4 teaspoon nutmeg
1/2 cup grated parmesan
Melt half the butter in a large soup pan over medium low heat.
Add the onions and sweat till softened.
Add the mushrooms, stir so all have some butter. Cover the soup pot and let the mushrooms cook down – it will take 10 to 15 minutes (check so they don’t burn.)
Add the broth, and turn the heat up to medium.
In a separate small pan melt the other half of the butter. Add the flour, and cook for 1-2 minutes to make a light roux. Stir roux into mushroom and broth mix. Bring the broth to a simmer.
Add the milk and bring the soup to a simmer, stirring frequently. (Tip – I pre-heat this and the cream for about 2 minutes in the microwave before adding to the soup. It speeds the heating.)
Add the nutmeg and parmesan and stir till incorporated.
Add the cream and heat, stirring frequently, till hot and the thickness desired. It won’t hurt if you take it to simmering but don’t go to a full boil. Note this is a heavy soup – it is a meal, not an appetizer.
I tend to serve this paired with a salad and some fresh-baked bread.