Cream of Mushroom Soup

8 ounces fresh mushrooms, chopped or sliced
2 Tablespoons onions, chopped
1-2 garlic clove, minced
2 Tablespoons butter
2-3 Tablespoons flour
2 cups chicken broth
1 12-oz. can evaporated milk
½ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon nutmeg

Melt butter in large frying pan. Add in onions, garlic and chopped mushrooms. Pour in a little of the chicken broth to add flavor to the mushrooms. Cook until onions are soft.

In a soup pan, blend 2 Tablespoons flour with 2 Tablespoons melted butter. Gradually add the 2 cups chicken broth and heat until slightly thickened while stirring frequently. Adding the broth very slowly keeps the mixture smooth and thick.

After simmering the mushrooms about 10-15 minutes, pour this into the soup pan and mix together.

In a bowl, blend 1 Tablespoon flour with a little bit of the cream (to keep the flour from lumping). Add this and the rest of the cream to the mixture, then add the seasonings. Keep stirring frequently until heated through.

Notes:
If you like a lot of mushrooms in your soup, use 16 ounces fresh mushrooms.
Also, if you're vegetarian, you can substitute vegetable stock for the chicken broth.
This recipe makes less than a quart. It would be a good-sized bowl for two (with rolls), or small bowls for four before a meal.


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