2 pounds mushrooms, reserve 4 mushrooms and chop the rest 1/4 cup canola oil 1/4 cup unsalted butter 4 shallots, minced 5 cups cream Pinch of nutmeg Salt and pepper to taste 2 Tablespoons lemon juice 1 Tablespoon chives, minced 1 Tablespoon parsley, chopped
Select and set aside 4 nice looking mushrooms for garnish. In a large heavy saucepan, melt butter and oil over medium heat. Add chopped mushrooms and shallots to the pan and saute for 25 minutes, stirring frequently. Add cream and stir, scraping bottom of pan to loosen any browned bits. Reduce heat to simmer and cook for 15 more minutes. Transfer small batches of soup to a food processor and puree. Return to the pan and add nutmeg, salt and pepper to taste. Reheat the soup. Cut the reserved mushrooms into 1/4" slices and toss them in the lemon juice. Ladle soup into individual bowls and garnish with mushroom slices, chives and parsley. Serve immediately.