Mushroom Soup

Thanks to Gloria Whitman for this great recipe!

Ingredients:

2-1/4 pounds (1 kg) fresh sliced mushrooms, mixed, if possible
1 cup white dry wine
5 cups milk
1 pint heavy cream
1 very large onion, finely chopped
2 cloves garlic, minced
salt and freshly ground black pepper
nutmeg
2 cubes veggie bouillon
fresh/dried oregano and thyme to taste

Method:

1. Saute the onion in butter or oil until golden. Add the garlic and mushrooms and continue sauteeing on low flame until tender.

2. Add the milk and cream. Bring to a boil and lower heat until the soup is barely simmering. Simmer for about ten minutes.

3. Add to taste black pepper, nutmeg, salt, bouillon (if desired) oregano and thyme.