5 lbs of fresh white button mushrooms
2 tsp nutmeg
2 tsp white pepper
1/2 cup chicken or vegetable base
1 qt heavy whipping cream
Roux (cooked butter and flour mixture)
water for cooking mushrooms (see below)
In the food processor, grin mushrooms until finely chopped. Transfer mushroom to large stockpot. Fill stockpot with water just to cover mushrooms. Boil mushrooms for approximately 3 minutes then reduce to simmer. Add chicken or vegetable base, pepper and nutmeg. Add the roux until the soup has a nice thickness and the roux is completely dissolved. Simmer 2 minutes. Slowly add heavy whipping cream until blended.