Cream of Mushroom Soup

2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
12 oz. (approximately 14) baby bella (Portobello) mushrooms, sliced
2 tablespoons millet flour
1 cup water
1 cup heavy cream
1 and 1/2 cups grated Gruyère cheese (do not substitute)
Salt and pepper to taste

In a large (4-quart) pot, melt butter and oil over low heat. Add onions and garlic, stirring often; cook until lightly browned. Cut mushrooms on one side, then turn onto flat side and cut into 1/4-inch slices. Add mushrooms to pot, cooking about 10 minutes on low to medium-low heat, stirring often. Reduce heat to low. Add millet flour and cook several minutes. Then add 1 cup water and 1 cup heavy cream. Bring to a simmer and add salt, pepper, and Gruyère. Cover and simmer on low until cheese is melted and soup simmers for a few minutes. Serve immediately. Yield: 4-5 servings.

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