Mushroom Soup

For 6

4 T butter

1/2 pound mushrooms, minced

1 small onion, minced

1 clove of garlic, chopped

2 T flour

1 quart chicken or vegetable stock

1 cup heavy cream

1 cup milk

freshly grated nutmeg

salt

freshly ground black pepper

Melt the butter in a saucepan and sweat the mushrooms, onion, and garlic. When the onion becomes translucent, stir in the flour and cook for 2 minutes to cook out the raw taste of the flour, which would show in a soup of this sort. Pour in the stock and simmer gently for 10 minutes.

Tip the soup into a food processor or blender, and whiz with the cream and milk and a grating of nutmeg until fairly smooth. Correct the season and eat with crusty bread.

From Real Fast Food by Nigel Slater