Blue Mushroom Soup

In large soup pot over medium heat, melt butter and stir in onions. Cook 5 minutes, stirring occasionally. Stir in garlic and cook 1 minute longer.

Add mushrooms, Worcestershire, and seasonings. Cook, stirring occasionally, 10-12 minutes

Sprinkle in the flour and stir to coat the mushrooms. Cook 2 more minutes, stirring.

Stir in the sherry. Cook, stirring frequently and scraping brown bits from bottom of pan, until liquid reduces about half (about 5 minutes).

Add the stock and cook 20 minutes.

Remove most of the mushrooms, with some soup liquid, into a container to blend. (I used a 6 cup glass measuring cup.) Puree with an immersion blender until smooth, then stir the puree back into the soup.

Add the cream, blue cheese, and nutmeg and stir until incorporated and cheese is melted.

Remove from heat and serve. Enjoy!

* Makes about 10 appetizer-size servings; 5-6 meal-size servings