Cream of Mushrooms Soup

0 In a large soup pot, melt butter and olive oil. Add the mushrooms and onion and cook over medium heat until the onions are translucent, and the mushrooms are tender, about 5 minutes.
1 Sprinkle the flour and add the cream of sherry to the mushrooms, stirring constantly.  Add the thyme, nutmeg, and chicken broth.Bring to a boil and then lower the heat to simmer. Simmer until the mushrooms are completely tender and soup slightly thickened. About 25 minutes. 
2 Let it cool before adding it to a blender. Puree the soup and return it to the soup pot to simmer.Add the heavy cream to the soup and gently simmer to low. Taste and adjust the seasoning and serve.