CREAM OF MUSHROOM SOUP

1 C (2 sticks) unsalted butter, divided use
32 ounces, mushrooms (white button & Portobello)
1 Tb & 1 tsp kosher salt
2 large onions, chopped
¼ C flour
1 tsp white pepper, or to taste
8 Cans (10 ¾ ounces each) chicken or vegetable broth
½ tsp ground nutmeg
4 C heavy whipping cream
½ C parmesan cheese (for garnish)
Chopped parsley (for garnish)
Clean mushrooms with a mushroom brush or a damp paper towel. Cut 1/3 mushrooms into slices, chop 1/3 & puree the last 1/3. (Tip: remove stems before slicing/chopping & include in the puree).
Melt half of the butter in a large stockpot and saute sliced mushrooms until golden and tender. Remove with a slotted spoon and reserve. Add a ½ stick of butter to remaining butter and melt. Add chopped mushrooms and chopped onion. Add salt. Cook, stirring often, until mushroom and onion is golden (translucent) and soft. Remove with a slotted spoon and reserve (they can be combined with the sliced mushrooms). Add remaining butter, melt, then cook pureed mushrooms for several minutes (about 7-10) - add flour and continue cooking for about 4 minutes, until smooth. Return sliced and chopped mushrooms to pot and slowly add broth (can at a time) while stirring. Bring to a simmer. Add nutmeg and pepper. Taste and adjust seasoning, if needed.
Add heavy whipping cream and bring to a simmer (Do not boil). Ladle into bowls and garnish with parsley and parmesan (I buy a block of parmesan and use my food processor to shred with the parsley - makes a nice green colored cheese that shows up well on the top of the soup).
Yield 14 to 16 servings. Freezes well.