Wild Mushroom Bisque

2 TBS olive oil

12 oz. various varieties mushrooms, chopped

2 1/2 quarts chicken stock

1  chicken bullion cubes

1 beef bullion cubes

2 1/2 cups  whole milk

4 TBS butter

4 TBS flour

2 cups heavy cream (I'm using no fat half and half)

salt and pepper

6 oz. sauteed mushroom caps, chopped

Heat the oil oil in a dutch oven and add mushroom. Saute aprox. 6 minutes or until mushrooms are soft. Do not let them brown.

Add stock, bullion cubes and milk.

Bring to a boil.

Meanwhile heat butter in a skillet and add flour to make a roux. Add the warm roux to the soup. Whisk it in so it dissolves. No lumps!

Add cream, salt and pepper.

Let simmer for a half hour. Do not boil.

Saute the diced mushroom caps and add to the soup.