Mushroom Soup
Ingredients:
1 pound fresh cèpes or porcini mushrooms (any combination of available fresh wild mushrooms will do)
2 tablespoons butter
1 tablespoon all purpose flour
1quart chicken stock
¼ cup sherry (optional)
Salt and freshly ground pepper
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground thyme
6 tablespoons heavy cream or crème fraiche
Clean then thinly slice mushrooms. Melt butter in heavy 4 quart saucepan. Add mushrooms slices and cook until they are golden and have stopped giving out moisture. Add the flour and the mix, stirring for 1 minute.
Stir in the stock and sherry and bring to a boil. Add salt, pepper, nutmeg, and thyme. Cover and cook for 30 minutes over gentle heat, stirring from time to time.
Pour the soup mixture into a food processor or blender and blend at high speed for 1 minute to produce a smooth creamy puree. Return to the pan and bring to boil. Add the cream and boil for 1 minute more.
Pour into a tureen and serve immediately.