8 oz. fresh mushrooms, cleaned and sliced
2 Melissa’s shallots, finely diced
1 large onion, finely diced
2 cloves garlic, minced
3 tablespoons butter
1/4 cup dry white wine
1 1/2 tablespoons all-purpose flour
16 oz. chicken stock, preferably homemade
1 cup broccoli florets
1 cup whole milk
Pinch of nutmeg
Salt and freshly ground black pepper, to taste

In a large saucepan, sauté mushrooms, shallots, onion, and garlic in butter over low heat until mushrooms and onions are soft and all of the liquid has evaporated. Add wine and cook until evaporated. Stir in flour, and cook and stir for one minute. Add broth and broccoli, and bring to a simmer and cook for two minutes. Add milk and simmer for an additional 10 minutes. Add seasonings to taste and serve. This tastes equally good cold as it does warm, so consider it a soup for all seasons.