INGREDIENTS

  • 3 tablespoons butter
  • 2 garlic cloves , crushed
  • 1/2 teaspoon ground nutmeg
  • 1 lb button mushrooms , diced
  • 1 portabella mushroom , gills removed and diced
  • 1/2 lb dried porcini mushrooms , reconstituted and diced (save liquid)
  • 1/2 lb oyster mushrooms, diced
  • 2 (14ounce)cans chicken stock, vegetable works too
  • 3 tablespoons heavy cream (optional)
  • salt and pepper

DIRECTIONS

  1. Saute mushrooms in stockpot with the butter, garlic and nutmeg. Let the mushrooms cook until soft and most of the moisture from the mushrooms has cooked out.
  2. Add the stock 1/2 can at a time, let reducebefore adding more, repeat until all the stock is used.
  3. When last of the stock has been added, reduce by half and add the cream (if using). Serve as desired.