INGREDIENTS
2
mushroom soup
14 gs
porcini mushrooms
30 mLs
olive oil
1 medium
onion
450 gs
cremini mushrooms
30 mLs
white wine
75 mLs
flour
946 mLs
vegetable stock
2 mLs
thyme
5 mLs
salt
1 mL
pepper
250 mLs
half and half cream
30 mLs
olive oil
3 slices
day-old bakery bread
10 mLs
parmesan