cream of mushroom soup

Cream of Mushroom Soup

1/2 stick of unsalted butter

1 small onion

3 tablespoons flour

1 cup beef broth

2 cups half-and-half

salt

pepper

1/4 teaspoons nutmeg

1 bay leaf

Thinly slice the mushrooms.

Melt the butter in a heavy saute pan

Add the chopped onion and saute until golden

Add the mushrooms and saute until brown

Stir in the flour, and them slowly add the broth, stirring constantly

Warm up the half and half very slowly in a saucepan

Add to the the mushrooms, along with the nutmeg, 

Add the bay leaf

Cook gently over low heat for 10 minutes, do not boil

Remove bay leaf and add salt and pepper to taste

Serve

This is the perfect soup for fall

a wonderful way to bring comfort to a rainy or cooler day

I had mine here with a spanish tapas olive salad

deliciously satisfying and healthy