4 tablespoons unsalted butter
1 tablespoon OLIVE & VINE Savory Sage and Mushroom olive oil
1 medium onion, chopped
2 stalks celery, chopped
16 ounces mixed mushrooms (shitake, mini portabella, morels)
4 tablespoons flour
1 32-ounce carton chicken broth
1 tablespoon Italian seasoning
1 cup heavy cream
1/2 tablespoon OLIVE & VINE White Truffle olive oil, or to taste
salt and freshly ground pepper, to taste
In a large skillet, melt butter and olive oil over medium-high heat. Sauté onion, celery and mushrooms until softened. Add flour to mushroom mixture and stir until flour just begins to color. Remove pan from heat.
Slowly stir in chicken broth, about one cup at a time, stirring between each addition. Add Italian seasoning. Return to a simmer and cook for about five minutes, stirring occasionally.
Using an immersion blender, puree soup to a fine consistency. Add cream and simmer soup a few minutes longer until heated through. Remove from heat and stir in the White Truffle olive oil. Season to taste with salt and pepper.