Preparation:
Heat oil in large saucepan over medium heat. Add mushrooms and onion. Cook,
stirring frequently, 8
minutes or until tender. Add potatoes, wine, broth and nutmeg. Bring to a
boil and then reduce heat to
medium low, cover and simmer 15 minutes. Working in several batches, spoon
soup into a blender
container -- be careful, it's hot, so go slowly with this. Blend until
smooth. Return pureed soup to
saucepan and stir in milk. Add salt to taste. Heat through but do not boil.
Spoon soup into individual
serving bowls and top each serving with a generous sprinkling of freshly
ground peppe |
