Fresh Mushroom Soup

1. 1

   Puree mushrooms, a small amount at a time, in blender with some of the chicken broth.

2. 2

   Pour into a heavy saucepan.

3. 3

   Add any remaining broth and the heavy cream.

4. 4

   Season to taste with salt and freshly ground nutmeg.

5. 5

   Bring to a boil over low heat; do not cook further.

6. 6

   Serve immediately in heated soup mugs with garnish of parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.