Wild Mushroom Bisque

2 TBS olive oil

12 oz. various varieties mushrooms, chopped

2.5 quarts chicken stock

1.5 oz. chicken bullion cubes

1.5 oz. beef bullion cubes

20 oz. whole milk

7 oz. roux (equal parts butter and flour)

20 oz. 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 aproximently 6 minutes or until mushrooms are soft. Do not let them brown.

Add stock, bullion cubes and milk.

Bring to a boil and add the warm roux. 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.