Cream of Mushroom Soup
| Yield: | 1 Servings |
| Categories: |
| 3 | tb | Unsalted butter |
| 2 | tb | Olive oil |
| 3/4 | c | Finely chopped shallots |
| 2 | lb | White cultivated mushrooms, thinly sliced |
| 1 | ts | Fresh thyme leaves |
| Salt and freshly ground black pepper | ||
| 1/3 | c | Cream sherry |
| 3 | tb | All-purpose flour |
| 3 1/2 | c | Low-salt chicken broth, reserving 1/2 cup |
| 1/2 | c | Milk |
| Ground nutmeg to taste, about 1/4 teaspoon | ||
| 1/2 | c | Sour cream |
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