• Pane Turano
• 1/3 cup flour
• 2 tablespoons olive oil
• 4 tablespoons butter
• 2 cups heavy cream
• 4 garlic cloves, chopped
• 1 medium shallot, chopped
• 6 cups crimini mushrooms, sliced
• 3 cups wild mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• 6-8 fresh sage leaves
• 4 cups chicken stock
• 1 Lemon
• 1/2 cup parmesan cheese (optional)
• Salt & pepper

Cream of Mushroom:
① Heat the olive oil in a large soup pot or dutch oven over medium heat. Add the garlic and shallots and cook until fragrant, about 2-3 minutes.
② Add the mushrooms and season with salt and pepper. Cook the mushrooms, stirring occasionally until they are browned and caramelized, about 7-8 minutes.
③ Reduce heat to low and add the thyme and sage leaves, cook for 2-3 minutes.
④ Remove 1 1/2 cups of mushrooms for topping and set aside (optional)
⑤ Transfer the mushrooms to a blender and add the chicken stock and freshly squeezed lemon juice. Blend until creamy. Set aside
⑥ In the dutch oven, add the butter and melt over medium heat. Add the flour and cook together, stirring constantly for 2 minutes.
⑦ Whisk in the heavy cream. Stir and heat together until soup starts to thicken, about 5 minutes.
⑧ Stir in the blended chicken stock and mushrooms and allow to simmer on low for 5-10 minutes.

Herb Parmesan Toast:
① Preheat the oven to 425 degrees F.
② Melt the butter and stir in the herbs. Using a pastry brush, brush the butter mixture onto the slices of Pane Turano.
③ Lay the slices of bread on a baking sheet and sprinkle with parmesan cheese. Bake for 10-15 minutes or until toasted.