Wild Mushroom Soup with Parmesan Croutons – DelicioUS!

Ingredients

• 45 g unsalted butter
• 30 ml extra virgin olive oil
• 3 shallots, peeled and finely chopped
• 3 garlic cloves, peeled and finely chopped
• 210 g thinly sliced crimini mushrooms
• 70 g thinly sliced trumpet mushrooms (caps and stems)
• 70 g bite-size pieces of chanterelle, porcini or oyster mushrooms
• 70 g thinly sliced shitake mushrooms (caps only)
• 950 ml beef stock
• 240 ml heavy cream
• 30 ml flour, mixed with 30 ml water
• salt
• ground black pepper
• 220 g bite-size cubes of rustic bread
• 50 g finely grated Parmesan cheese
• 1 tsp fresh thyme leaves