Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               tsp.  olive oil
  1                lb.  mushrooms sliced (about 4 cups  -- I like a mixed variety)
  2                cup  chooped onion
  2             medium  potatoes unpeeled, cut into (1/4 to 1/2)
     1/2           cup  burgandy wine
  1 1/2            cup  vegetable broth
     1/2      teaspoon  ground nutmeg
  1 1/2            cup  evaporated skim milk
                        Salt and pepepr to taste

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

Nutritional Information:

2471 Calories (kcal); 224g Total Fat; (80% calories from fat); 38g Protein; 85g Carbohydrate; 18mg Cholesterol; 2881mg Sodium