Chop up your onions.

Chop up your mushrooms.

Melt butter in large pot over medium-low heat.

Add shallots or onions and saute, stirring frequently, about 3 minutes.

Stir in garlic and nutmeg, tarragon or thyme, about 1 minute longer.

Increase heat to medium and add chopped mushrooms. Make sure to stir so they are all coated with butter.

Cook, stirring occasionally, for 5 minutes.

Then reduce heat to medium-low, cover and cook, stirring occasionally, for about 20 minutes. Mushrooms should be cooked and tender.

Add broth (and water if using). Cover and bring to a boil.

Then reduce heat to low and simmer about 20 minutes longer.

Pour soup into a large bowl. Rinse and dry your pot.

Puree soup in batches in blender until smooth, filling blender only halfway for each batch. Return soup to pot.

Stir in dry sherry, dry white wine or apple cider (if using) and cream and bring to gentle simmer over low heat.

Add lemon juice and season to taste with salt and pepper. Serve and enjoy!

Can be refrigerated for 3 days. If making ahead, add cream at serving time.