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Cream of Mushroom Soup

1 clove garlic, minced
1 slice of onion, finely chopped
2 tablespoons butter
1 can mushrooms, undrained, chopped small
1 can chicken broth
1/4 cup heavy cream
1/8 teaspoon nutmeg
1/8 teaspoon pepper

Saute the garlic and onion in the butter until softened, but not browned. Stir in the remaining ingredients. Bring to a boil, stirring occasionally. Lower heat and simmer 5 minutes, stirring occasionally.
 
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