INGREDIENTS
1
Bay leaf
15 oz
Cannellini beans, canned or dried
1
Carrot, large
1
stalk Celery
3 cloves
Garlic
1 lb
Mushrooms, assorted wild
1 tbsp
Rosemary, fresh
1 tbsp
Sage, fresh
3
Shallots, large
1 tbsp
Thyme, fresh
4 cups
Chicken stock
1
Kosher or sea salt
3 tbsp
Olive oil
3 tbsp
Butter
1/4 cup
Heavy cream
1
Parmesan, rind
1/2 cup
White wine, good quality dry