Prep Time: 15 mins
Cooking Time: 20 mins
In a 5-quart heavy bottomed saucepot, heat olive oil and butter until sizzling and then add the shallots and cook until translucent over medium-high heat, about three minutes.
Add mushrooms, garlic, salt, black pepper, and nutmeg to the pot and cook on high, continually stirring. Cook until mushrooms are tender and most of the moisture is cooked out of them, about ten minutes.
Add stock and thyme and bring to boil. Reduce heat to medium and simmer for three minutes.
Meanwhile, add Frigo® Whole Milk Ricotta and heavy cream in a blender. Then, carefully working in batches, puree hot soup into Frigo® Whole Milk Ricotta mixture until smooth.
Return soup to pot and bring back to a simmer. Taste and adjust seasonings.
Ladle into bowls and garnish with a dollop of Frigo® Whole Milk Ricotta or Frigo® Fresh Shaved Parmesan and thyme. Enjoy!