| | Directions | | Heat butter. Add mushrooms, onion, celery, garlic, parsley, nutmeg, pepper, salt. Sauté until mushroom softens and lose their liquid. Sprinkle flour over mixture and continue cooking for several minutes. Add chicken stock gradually stirring constantly. Boil. Reduce heat, cover and simmer 15 minutes. Puree mix in blender and return to pan. Stir in milk and heat thoroughly. |
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| Ingredients | | - |  | 4 tablespoons butter |
| - | | 16 ounces mushrooms chopped |
| - | | 1/2 cup onions chopped |
| - | | 1/4 cup celery chopped |
| - | | 2 cloves garlic chopped |
| - | | 2 tablespoons parsley |
| - | | 2 pinches nutmeg |
| - | | pinch of cayenne pepper |
| - | | 2 tablespoons whole wheat flour, arrowroot or corn starch |
| - | | 1/2 teaspoon Salt |
| - | | 1/8 teaspoon pepper |
| - | | 4 cups chicken broth |
| - | | 2 cups milk or light cream |
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