Mushroom Soup

I don't have a photograph for this one, but I thought I'd share my version of cream of mushroom soup. I decided to add just a bit of rosemary to it last night, but it's just a delicious with just the nutmeg. Or, you can leave the nutmeg out as well, though it does tend to add a little something to the soup.

Mushroom Soup

4 tbsp butter
1/2 of a small onion, finely chopped
1 lb portabella or cremini mushrooms
3 tbsp flour
4 c water
2 1/2 tsp chicken bouillon
pinch of rosemary
1/2 tsp freshly ground nutmeg
salt and pepper
1 1/2 c cooked wild rice
1/2 c half and half

Melt the butter in a soup pan over medium heat.
Add the onion and cook until translucent.
Add the mushroom, reduce heat to low and cook for 10 to 20 minutes. (This step will seam dry once the mushrooms have absorbed the butter but not started to release their juices yet).
Add flour, mix.
Slowly add the water, making sure to mix thoroughly (you don't want lumps of flour).
Add chicken bouillon, rosemary, nutmeg, and salt and pepper.
Bring to a boil, then reduce heat to low and cook for 10 to 20 minutes.
Add the wild rice and half and half near the end, being sure to heat thoroughly.