2 tbsp Oliviers&Co Everyday Olive Oil
1/2 tsp Salt from Camargue
1 jar of Parmigiano Reggiano & Truffle Cream
4 cups mixed wild mushrooms mushrooms roughly chopped
4 tbsp. unsalted butter
2 stalks celery chopped
1 medium yellow onion chopped, 1\2 tsp sea salt, 1/4 tsp ground white pepper, 1 clove garlic (finely minced), 1/4 cup flour, 2 cups beef stock, 2 cups whole milk, 1 cup light cream or half & half, 1/4 tsp ground nutmeg, 2 sprigs fresh thyme, 1/4 cup fresh parsley chopped, 1 loaf French bread sliced in ½ inch slices & toasted
To make the soup, melt the butter with the olive oil over medium heat in a large stock pot or Dutch oven.
Add the chopped celery and onion, and saute until they soften (3 – 4 minutes.)
Add the mushrooms and garlic, and saute until the mushrooms darken and soften, then season with salt and pepper, add the flour and stir to evenly coat the veggies.
Cook for another 4 – 5 minutes, stirring to loosen the caramelized bits from the bottom of the pan. Add the beef broth and stir to thicken. Bring to a boil, then reduce the heat to medium-low, add the milk and cream, and stir to combine.
Throw the thyme sprigs on top and simmer for 15 – 20 minutes over low heat. Before serving, pull out the thyme sprigs, add the chopped parsley, and stir to combine.