Cream of Mushroom Soup

1 1/2 pound mushrooms ( variety of choice and chopped to include stems and caps)
1/2 stick butter or margarine
4 tablespoons flour
6 cups of chicken, beef or vegetable stock
1/2 cup heavy cream, more if desired
salt, pepper to taste
dash of nutmeg if desired
dash of sherry if desired

Directions:

This is a basic delicious soup which freezes very well.

Clean and slice mushrooms. Melt butter in pot and saute mushrooms over medium high heat 3 to 5 minutes. Sir in flour to make a pasty mixture. Gradually stir in hot liquid, whisking constantly until mixture gets thickened. Simmer about 10 minutes. Sir in sherry if desired. Stir in cream last. Sprinkle soup with parsley if desired.