ROSE’S AMAZING MUSHROOM SOUP
In a largeish soup pot, add ½–¾ stick (4–6 Tbsp) of butter. Heat on low until the butter has almost completely melted.
Add 5–6 cloves of minced garlic, or more if you really like garlic.
Rough chop one or two packages of mushrooms and add to the pot.
Increase the heat and cook until the mushrooms give up their moisture and start to brown.
Add a generous handful (about ⅓ cup) of flour and stir until absorbed.
Add one cup or so of good chicken stock and stir until nearly at a boil.
Add one cup or so of milk and stir until nearly at a boil.
Lower heat to simmer. Add fresh-ground nutmeg, pepper, and salt to taste.
Cook until the desired thickness is achieved. You can also add some cream (a few tablespoons) near the end to help thicken, or just cook longer.