Cream of mushroom soup with Parmesan wafers – Food & Home Magazine

Ingredients

• 500g mixed fresh mushrooms
• 45ml (3 tbsp) olive/avocado oil
• 30ml (2 tbsp) butter
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 large leeks, chopped
• 2 sprigs thyme
• salt and freshly ground black pepper, to taste
• 60ml (¼ cup) cake flour
• 250ml (1 cup) dry white wine
• 250ml chicken stock
• 100g bacon bits, fried
• 125ml (½ cup) fresh cream
• 125ml (½ cup) milk
• 45ml (3 tbsp) fresh flat-leaf parsley