Had some fresh mushrooms and homemade chicken soup in fridge yesterday and decided to make homemade cream of mushroom soup. Chopped 1 med onion, sliced 1 lb. mushrooms and sauteed in 4 T butter till softened. Added 1/2 cup flour and cooked for a few minutes. Added 5-6 cups homemade chix soup and 1 oz assorted dried mushrooms. Seasoned to taste with fresh chives, nutmeg, salt & white pepper. Soup was slightly thickened and smooth. A few minutes before serving time, added 1 cup heavy cream, DID NOT BOIL, but left soup on lowest setting for 5-10 minutes. Kept stirring, but soup appeared curdled. We ate it anyway, it was yummy, but why did soup curdle? Thanks!