- 3 TBS. Unsalted Butter
- 2 TBS. Olive Oil
- ¾ Cup finely chopped Shallots or Onion
- 2 LBS. Mushrooms (I use a combination of white, Portobello and or Shiitake)
- 1 tsp. thyme
- 1/3 cup White Wine
- 3 TBS. Flour
- 3 ½ cups Chicken Broth, reserve ½ cup
- ½ cup milk
- ¼ tsp. Ground Nutmeg
- ¼ cup Sour Cream
- Salt & Pepper to taste
In a large sauce pan melt butter with olive oil over moderate heat. Add the shallots and cook until tender, about 2-3 minutes. Add the sliced mushrooms, thyme, salt and pepper. Cook until all the liquid has evaporated from the mushrooms. Add the wine and cook until evaporated. Stir in flour and cook for 2-3 minutes. Add 3 cups of the chicken broth. Bring to a simmer and cook for 15 minutes. With an emersion or regular blender puree until smooth. Return soup to sauce pan and whisk in milk. Add reserved chicken broth to desired consistency. Season with salt, pepper and nutmeg. Remove from heat and whisk in sour cream. Serve immediately.
I found this on the Food Network Website but made changes to the recipe for my acquired taste.