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Mushroom Soup

A creamy mushroom soup ready in under 20 minutes!

3 tablespoons flour
4 cups vegetable stock
1 ½ pounds mushrooms (button, shiitake, cremini, or a mixture)
1 ½ cups heavy cream
6 tablespoons butter
1 onion, chopped fine
Salt and pepper to taste
Pinch of nutmeg
directions
Melt 1 tablespoon of the butter in a skillet. Sauté the onion until soft. Add the mushrooms and cook about 5 minutes. Add flour. Slowly pour in stock, stirring constantly. Bring to a boil, reduce heat, and simmer about 5 minutes. Season with salt and pepper. Add nutmeg. Remove soup from the heat and pour in the heavy cream.

suggestions
To serve, pour into individual serving bowls. Garnish with fresh parsley or tarragon.