MUSHROOM PUREED SOUP

3 pounds mushrooms

3 tab. olive oil

3 tab. unsalted butter

1½ cups onion, coarsely chopped

1 cup celery with leaves, coarsely chopped

2 tab. garlic, minced

¾ tea. dried thyme

¼ tea. ground nutmeg

pepper, freshly ground

6 ¾ cups defatted chicken broth

¾ cup heavy cream

3 tab fresh chives, snipped

Clean and slice mushrooms; set aside. Heat oil and butter in a large, heavy pot over low heat. Add onion and celery; cook until wilted, stirring occasionally, 10 to 12 min. Add garlic; cook 2 min. more. Add mushrooms and cook uncovered, stirring frequently for 15 min. Season with thyme, nutmeg, and pepper. Add chicken broth and bring to a boil. Reduce the heat to medium, cover and simmer for 30 min. Remove from heat and let cool to room temperature.

Puree soup in batches until smooth, adding the cream gradually through the feed tube. Return soup to the pot and adjust the seasonings to taste. To serve, heat over very low heat; do not boil. Garnish with chives. Serves 8.