Cream of Mushroom Soup

From "A Guy's Guide to Great Eating," by Don Mauer

1 TBLSP Olive Oil
1 pound mushrooms, coarsely chopped
1/4 tsp cayenne pepper
dash nutmeg
4 cups chicken stock
(1 tsp salt - I omit)
1 1/2 cups sour cream ( I used light)
2 TBLSP flour
2 TBLSP dry sherry or cognac
(chopped fresh parsley)

Saute mushrooms in olive oil until soft. Add cayenne and nutmeg.
Add 3 cups of broth, bring to boil then turn down to simmer for 1/2 hour.

While simmering, combine sour cream, flour and 1 cup stock with whisk.

After simmering complete, whisk cognac into soup, then add sour cream mixture and reheat, but do not boil.

Serve with parsley garnish.