Cream of Mushroom Soup

Ingredients

• 1 tablespoon butter
• 1.6 ounces shallots, minced (1 medium shallot)
• 8.5 ounces button mushrooms, sliced (1 package mushrooms)
• ½ teaspoons salt
• 3 sprigs thyme
• ¼ cup dry white wine
• 2 ½ cups whole milk
• 2 ounces stale crusty bread, cut into small cubes
• ⅛ teaspoon nutmeg (optional)

Instructions

1. 1
   Melt the butter in a sauté pan over medium high heat. Add the shallots and sauté until fragrant and translucent.
2. 2
   Add the mushrooms and salt and continue to sauté until the shallots are caramelized and the mushrooms are well browned.
3. 3
   Add the thyme and white wine and boil until there is no liquid left.
4. 4
   Add the milk and bread, and then turn down the heat to medium low. Simmer uncovered, stirring regularly until the bread has disintegrated (about 15-20 minutes).
5. 5
   The soup will be very thick, but if you prefer a thinner soup, just add some more milk. Adjust salt to taste, and add some ground nutmeg, if you like.
6. 6
   For a smoother texture, put some or all of the soup in a blender and puree. When putting hot liquids in a blender, be very careful as the sudden release of steam can blow the lid off of the blender sending hot soup all over your kitchen.