Cream of Mushroom Soup

1 1/2 cups of vegetable broth
1/2 cup of chopped onion
1 cup of your favorite fresh mushrooms, sliced
1/8 teaspoon of ground nutmeg
2 tablespoons of butter
2 tablespoons of flour
Salt to taste
Freshly ground black pepper to taste
1 cup of milk or half-and-half

In a medium saucepan combine the vegetable broth, the chopped onions, the sliced mushrooms, and the nutmeg. Bring the mixture to the boil.

Reduce the heat, cover and simmer for 5 minutes.

Place the mixture in a blender or food processor. (Be sure to take care when processing hot liquids.)

Cover the container and process to desired consistency. Set this aside.

In the saucepan you used to boil the soup, melt the butter, stir in the flour, the salt, and the pepper.

Add the milk or the half-and-half all at once.

Cook and stir the flour mixture until it is thick and bubbly.

Stir in the blended mushroom mixture. Cook and stir the mixture until it is thoroughly heated.

Serve.