Homemade Cream of Mushroom Soup

10 ounces Fresh Mushrooms - washed and sliced
3 Tablespoons Onions, chopped (I used Yellow Onion)
2 Cloves of Garlic, minced
3 Tablespoons Butter

2 Cups Chicken Broth
1/4 Cup White Wine
1 Tablespoon of Lemon Juice
1 Cup of Heavy Cream  (or 1 Cup of Light Cream or Half & Half)
3 Tablespoons All Purpose Flour (separated)
1/4 teaspoon Nutmeg  
Salt to taste
Fresh Cracked Pepper to taste

In a large skillet, melt butter.  Add mushroom, onions and garlic.  Saute on medium to medium-high heat until onions are soft/translucent.  Next add white wine and lemon juice to deglaze pan, using a spatula.  Stir well for 2 minutes. Next add nutmeg and 2 Tablespoons of flour, coating the mushrooms and onions.  Stir the mushrooms, onions and flour well, cooking them long enough to eliminate the raw flour flavor, about 2-3 minutes.   Next, slowly add chicken broth, stirring with a whisk as you add.  Once it begins to boil, reduce heat to a simmer.  Continue to stir until soup begins to slightly thicken.  Next, add 1 Tablespoon of flour to the heavy cream, whisk well.  Slowly add cream to soup, stirring as you go.  Simmer for approximately 5 minutes, stirring frequently, until soup thickens.  Serve hot.  Add salt and pepper to taste.  Enjoy with your favorite bread, rolls or crackers.