3/4 lb. mushrooms of choice, such as shitake
1/4 c. butter
1 sm.clove garlic, crushed
1/4 loaf white bread, crusts removed, slices cubed
2 c. chicken stock
Pinch of ground nutmeg or mace
Salt
Freshly ground black pepper
1/2 c. cream
2 heaping tablespoons chopped parsley

TO PREPARE SOUP: In very large, thick-bottomed saucepan, melt butter. Chop mushrooms fairly finely. Add to butter. Cook gently, stirring, until soft and mushy. Add garlic and bread. Stir until well mixed. Add chicken stock and seasonings. Bring to a simmer. Cook slowly for 10 minutes. Place mixture in blender or food mill. Process until smooth (do 2 batches, if necessary). Return to pan. Add cream and parsley.

TO SERVE SOUP: Reheat and serve. Note: soup can be served chilled. Don't reheat, just add cream and parsley after soup is cold.