Mushroom Soup

Mushroom Soup
Recipe by Ruth Reichl (from Comfort Me with Apples)

Serves: 4

Ingredients:
½ pound mushrooms
½ stick (1/4 cup) unsalted butter
1 small onion, diced
4 tablespoons flour
1 cup beef broth
2 cups half-and-half
Salt, pepper
¼ teaspoon nutmeg
1 bay leaf

Preparation:
1. Thinly slice the mushrooms.
2. Melt the butter in a heavy sauté pan. When the foam subsides, add the onion and sauté until golden. Add the mushrooms and sauté until brown.
3. Stir in the flour, and then slowly add the broth, stirring constantly.
4. Heat the half-and-half in a saucepan or in the microwave. Add it to the mushrooms, along with salt, pepper, nutmeg, and a bay leaf.
5. Cook over low heat for 10 minutes; do not boil.
6. Remove the bay leaf and serve.