Cream of Mushroom Soup

Cream of Mushroom Soup

Ingredients:
Mushrooms - 1cup
Onion - 1nos
Garlic - 1nos.
Butter - 25gms(1/4 stick)
Flour - 1 heaped tbsp
Chicken Broth/water - 3 cups
Heavy Cream/Full cream milk - 1/2 - 1 cup
Ground Nutmeg - 1/4 tsp
Salt to taste
Pepper to taste - optional

Method:
Clean mushrooms with a damp paper towel. Cut half of the mushrooms into slices. Chop the remainder.
Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve. Add remaining butter to the same pan & saute sliced garlic. When the raw smell goes add the chopped mushrooms and onions. Add salt. Cook, until onion is soft.
Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper(optional). Taste and adjust seasoning, if need be.
Switch off the flame. Cool & puree in a blender until smooth. Add the reserved mushrooms & return to fire. Add heavy cream and bring to a simmer(Do not boil). Ladle into soup bowls and serve garnished with cream.