Cream of Mushroom Soup a la Romagne

Melt

        4 TBSP butter

in a large soup pot. Add

        8 oz. mushrooms, chopped
        1 carrot, sliced
        1 onion, chopped
        pinch of thyme

and sautee on medium heat for one minute. Cover, reduce heat to low, and cook 15 minutes. Remove lid, add

        2 TBSP flour

and stir thoroughly. Add

        1 quart water

and stir, then turn up heat to bring to a quick boil. Reduce heat to low and simmer for a half hour. At the end of the half-hour, put the soup through a blender to puree it, then return it to the pot and add

        1 pint heavy (whipping) cream
        salt and pepper to taste

Do not allow the soup to boil again after adding the cream, though it can safely be heated to "barely bubbling."

Suggested serving: add fresh grated romano or parmesan cheese, and perhaps a dollop of sherry.