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Mushroom Soup

From the book Comfort Me with Apples by Ruth Reichl

Serves

Culinate editor’s note: This is basically a quick, rich cream of mushroom soup. The nutmeg gives the soup a intense, sherry-like flavor.

Ingredients

	½	lb. mushrooms, thinly sliced
	½	stick (¼ cup) unsalted butter
	1	small onion, diced
	4	Tbsp. flour
	1	cup beef broth
	2	cups half-and-half
	~	Salt and pepper to taste
	¼	tsp. ground nutmeg
	1	bay leaf

Steps

Melt the butter in a heavy sauté pan. When the foam subsides, add the onion and sauté until golden. Add the mushrooms and sauté until brown.
Stir in the flour and then slowly add the broth, stirring constantly.
Heat the half-and-half in a saucepan or in the microwave. Add it to the mushrooms, along with the salt, pepper, nutmeg, and bay leaf. Cook over low heat for 10 minutes; do not boil.
Remove the bay leaf and serve.

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