INGREDIENTS
1
Chives, Fresh
6 cloves
Garlic
1 dash
Herbs de provence
16 oz
Mushrooms, assorted
1
Onion, medium
1
Parsley, Fresh
1
Pea shoots
4
Portobello mushrooms, large
5
sprigs Thyme, fresh
4 cups
Vegetable broth
1
heaping tbsp Dijon mustard
1/8 tsp
Cinnamon, ground
1
Salt & pepper
1
Truffle oil
1
Baguette
2 tbsp
Butter
1 cup
Heavy/whipping cream
1
Parmesan cheese
1
Splash Sherry or dry white wine