Creamy Mushroom Soup-Crystal Harmony

We were seved this soup last summer on the Harmony. They served it in bread bowls as a first course but we liked it well enough to have it as a main course. It was fabulous. It can be made in advance and refrigerated until needed.

• Ready In: 52 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  cup  finely chopped shallot
• 2  cloves garlic, minced
• 1  lb button mushroom, thinly sliced
• 1  lb  mixed fresh  wild mushroom, thinly sliced
• 2  tablespoons flour
• 3 1⁄2 cups reduced-sodium chicken broth
• 1  cup  whipping cream
•  nutmeg
• 1⁄4 cup  chopped parsley

Directions

1. In a heavy large saucepan, heat oil over medium high heat.
2. Add the shallots and garlic to the oil and saute' until golden, about 3 minutes.
3. Add all of the mushrooms and continue sauteing until mushrooms have wilted and liquid has evaporated, about 7 minutes.
4. Sprinkle with flour and stir 2 minutes.
5. Gradually, stir in the chicken broth.
6. Reduce heat and stir frequently, about 20 minutes.
7. Stir in the cream.
8. Simmer until thickened, about 5 minutes.
9. Season to taste with nutmeg, salt and pepper.
10. Stir in parsley.
11. Serve.