Mushroom Soup

This is amazingly good.

1 lb mushrooms (even white mushrooms give a pronounced mushroom taste to
this, but you can use part crimini if you want; I suspect all crimini
would be too strong)
1/2 cup butter
3-4 cloves garlic
1/4 cup flour
4 cup milk
1/3 cup dry vermouth or white wine
1/2 tsp salt
pepper
a few gratings of nutmeg
1 1/3 cup water
2 Tbsp parsley
1 1/2 Tbsp chopped fresh thyme

Very thinly slice the mushrooms (a food processor with a 1mm blade is
best for this). Cook them in the butter until they have exuded all their
liquid and have cooked dry--keep cooking until you start to see butter
separating out, stirring frequently toward the end. This will take 20-30
minutes over medium-high heat. Add the crushed garlic, turn heat to
medium-low, and cook another 2-3 minutes. Add the flour and cook another
3-4 minutes. Gradually add the milk, stirring briskly at first, and then
add the vermouth, salt, pepper, and nutmeg. Taste, and add as much of
the water as sounds good, along with the parsley and thyme.

This makes a lightly thickened soup--if you want thicker you can use
more flour. But be aware that it will thicken considerably on reheating.


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