Paris mushroom soup

1. Clean the mushrooms thoroughly and slice them. Peel and remove the green germ of the garlic cloves. Crush with the blade of a knife.

2. Heat the butter with the oil in a pot. Add the garlic and mushrooms. Add salt and sprinkle nutmeg. Stir, cover and cook for 10 minutes over medium heat, stirring occasionally. Pour the chicken broth, and cook for 15 minutes, stirring.

3. Set aside some mushroom for decoration. Blend the pmixture, and add the cream. Divide the soup into 6 plates, decorate with mushroom slices and sprinkle with pepper. Serve warm.

Photo credit: Sucré Salé