Cream of Wild Mushroom Soup

Directions

1. In a large skillet, melt butter and Sage and Wild Mushroom olive oil over medium-high heat. Sauté, onion, celery, garlic and mushrooms until softened. Remove 1/2 of the mixture and set aside Add flour to the remaining mushroom mixture and stir until flour just begins to color, remove from heat immediately. Transfer mushroom mixture to a stockpot on medium heat.
2. Slowly stir in chicken broth, about one cup at a time, stirring between each addition. Add Tuscan spice blend and dried sage. Return to a simmer over medium heat, stirring occasionally. Once the soup is simmering, turn the heat to low and cook for 5 minutes. Then using an immersion blender, puree the soup to a fine consistency.
3. Add cream and reserved sauté,ed mushrooms back into the pot. Simmer soup a few minutes longer until heated through. Remove from heat and stir in White Truffle oil. Season to taste with salt and pepper. Substituting Fustini's Black Truffle Salt to increase the savory flavor.