Recipe - Festive Mushroom Soup

3 pound White mushrooms; stems
trimmed
3 tablespoon Olive oil
3 tablespoon Unsalted butter
1 One half cup Coarsely chopped onion
1 cup Coarsely chopped celery;
with leaves
2 tablespoon Minced garlic
Three fourths teaspoon Dried thyme
One fourth teaspoon Ground nutmeg
6 cup Defatted chicken broth
Three fourths cup Heavy cream
3 tablespoon Snipped fresh chives for
garnish
Salt and pepper to taste

Wipe the mushroom caps clean with a damp paper towel. Slice the mushrooms
and set them aside.

Heat the oil and butter in a large heavy pot over low heat. Add the onion
and celery; cook until wilted, stirring occasionally, 1012 minutes. Add
the garlic and cook 2 minutes more.

Add the reserved mushrooms and cook uncovered, stirring frequently, for 15
minutes. Season with the thyme, nutmeg, salt and pepper.

Puree the soup in batches in a food processor until smooth, adding the
cream gradually through the feed tube. Return the soup to the pot and
adjust the seasonings to taste. Before serving, heat the soup through over
very low heat (do not boil). Garnish with the chives and serve piping hot.

Recipe by: Kit Recipe by The Joy of Cooking
Posted to recipeludigest by Nancy Pallotta nancee@neo.lrun.com on Feb
10, 1998