Fresh Cream of Mushroom Soup

1. Put 3/4 lb. fresh mushrooms (minced) in a saucepan with 3 tsp of olive oil and 1 tbsp of butter.
2. Add a few gratings of nutmeg, garlic, salt, and pepper, and 1 cup of water.
3. Cook over medium heat for 20 minutes, then process in a blender or press through a food mill.
4. Cream 1 tablespoon of butter with 2 tablespoons of flour, add 4 cups of milk.
5. When this thickens to the consistency of thin cream, add the mushrooms.
6. Just before serving add ½ cup of cream.

Serve with a pat of butter and milk or chowder crackers.