Mushroom Soup

This soup only has 2 tbsp of butter but it tastes incredibly rich and wonderful. It might be from using homemade broth. Creation d'mon ami.

• 2 tbsp butter
• 1 fennel bulb, white part only, sliced
• 1 yellow onion, diced
• 1 garlic bulb (yes, bulb, not clove), peeled and smashed
• salt and pepper
• 1 lb mushrooms, sliced
• 4-5 c chicken broth (assuming veggie broth would make a great vegetarian edition)
• pinch of nutmeg

Instructions:

1. In a large stock pot, saute the fennel, onion and garlic in butter until soft and onions are translucent. 
2. Add mushrooms until cooked down.  Season with salt and pepper.
3. Add broth and nutmeg. Simmer for 15-30 minutes for ingredients to cook down and flavors to combine.