AUTUMN CREAM OF MUSHROOM SOUP

Steps:

• In a large saucepan melt butter with the olive oil over moderate heat.
• Add the shallots and cook until tender, about 2 to 3 minutes.
• Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates.
• Add the Sherry and cook until evaporated.
• Stir in the flour and cook for 2 to 3 minutes.
• Add 3 cups of the broth, bring to a simmer and cook for 15 minutes.
• In a blender puree the soup in batches until smooth.
• Return soup to saucepan, bring to a simmer and whisk in the milk.
• Add reserved broth to achieve desired consistency.
• Adjust seasoning with salt, pepper and nutmeg.
• Lower heat and whisk in the sour cream.
• Serve warm.