Step 1

Heat the vegetable oil in a soup pot over medium heat. Add the onions and cook, stirring occasionally, for 2-3 minutes.

Step 2

Add the potatoes, stir for a minute. Pour in the vegetable stock. Add salt and pepper and the nutmeg. Bring to a simmer, lower the heat and cook, partially covered, for 45 minutes or until the potatoes are tender.

Step 3

Meanwhile, roast the mushrooms. Preheat the oven to 450 degrees. Rinse and dry the mushrooms and coat them with the 2 tsp vegetable oil. Place on a baking sheet and roast for about 25 minutes or until well browned. Chop or shred to be sprinkled over the soup.

Step 4

Take soup off the heat and let cool slightly. Puree the ingredients in a blender or food processor or with an immersion blender. Return the soup to the pan. Add the cream and heat through. If desired, serve with a garnish of chopped chives or chopped, roasted shiitake mushrooms. Add a dollop of sour cream if desired.