Cream of Mushroom Soup

Ingredients 

3 tbs unsalted butter
2 tbs olive oil
3/4 cups finely chopped shallots
2 tbs chopped garlic
2 pounds white or any mushrooms -- thinly sliced
1 teaspoon fresh thyme leaves(optional)
salt and freshly ground black pepper per taste
3 tbs all-purpose flour
3 1/2 cups veg broth -- reserving 1/2 cup or 1 bullion
1/2 cup milk or few tbs of cream
ground nutmeg to taste -- about 1/4 teaspoon

In a large saucepan melt butter with the olive oil over moderate heat. Add the
shallots and garlic cook until tender, about 2 to 3 minutes. Add the sliced mushrooms,thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates. Stir in the flour and cook for 2 to 3 minutes.

Add veg broth or bullion water, bring to a simmer and cook for 15 minutes.Now you can add the milk or cream, bring to boil for another few minutes.

Serve warm soup with bread slices.
In a blender puree the soup until smooth.