Wild Mushroom Soup – Fustini's Oils & Vinegars

Ingredients

• 4 tablespoons butter, room temperature
• 3 tablespoons Fustini’s Medium SELECT olive oil
• 2 cups sliced celery
• 1 cup sliced shallots
• 1 chopped leek or small onion
• 3 garlic cloves, minced
• 3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces)
• 3 cups sliced cremini mushrooms (about 6 ounces)
• 3 cups sliced oyster mushrooms (about 4½ ounces)
• 1 oz dried porcini mushrooms, reconstituted in 2 cups boiling water
• ½ cup dry white wine
• 1 cup Fustini’s Vinoso vinegar
• ½ cup all-purpose flour
• 8 cups chicken stock or canned low-salt chicken broth
• ¼ cup Fustini's Black Truffle balsamic
• ½ cup whipping cream