Melt
butter in a saucepan or pot over medium heat. Add onions, sauté
until translucent. Stir in smoked ham, mushrooms, thyme leaves,
bay leaf and nutmeg.
2.
Sauté
for 4 minutes. Add beef stock and bring to a boil. Reduce heat
and simmer for 20 minutes. Remove from heat and carefully puree
with an immersion or "stick" blender until smooth.
Stir in cream, season with salt and pepper. Serve hot in a heated
soup bowl or tureen with a crusty French bread.
CHEF
LARRY'S NOTES
This soup
can also be pureed in a standard blender. Cool soup thoroughly
and place in pitcher or blender. Cover tightly and puree until
smooth. Reheat and add remaining ingredients. The consistency
of the soup can be adjusted with the addition of beef stock.
