Creamy Mushroom Soup

1. 1

   Melt butter in a large heavy-bottomed pot over medium low heat.

2. 2

   When foaming stops, add shallots and saute until softened.

3. 3

   Stir in garlic and nutmeg and cook until fragrant.

4. 4

   Increase heat to medium and add sliced white mushrooms and stir to coat with butter.

5. 5

   Cook, stirring occasionally until mushrooms realease liquid, about 7 minutes.

6. 6

   Reduce heat to medium low, cover pot and cook stirring occasionally until softened and mushrooms have released all liquid, about 20 minutes.

7. 7

   Add stock, water, and porcini mushrooms, cover and bring to a simmer, then reduce heat to low and simmer until mushrooms are fully tender, about 20 minutes longer.

8. 8

   Pour soup into a large bowl and rinse and dry the pot.

9. 9

   Puree soup in batches in a blender until smooth, filling blender jar only halfway for each batch.

10. 10

    Return soup to the pot and sitr in the sherry and cream and bring to a simmer over low heat.

11. 11

    Add lemon juice and season to taste with salt and pepper.

12. 12

    Note if making ahead add cream at serving time.

* Per serving · 4 servings · Values may vary.