1
Sauté the mushrooms in some butter and oil until they caramelize.
2
Remove the mushrooms from the pot and set them aside.
3
Cook the sliced shallots in some butter for a few minutes.
4
Add the garlic and the flour to the pot and cook for 1-2 minutes.
5
Slowly pour in the water, add the chicken base, soy sauce, balsamic vinegar, herbs, bay leaves, and mushrooms back into the pot.
6
Simmer the soup for 20 minutes.
7
Blend the soup until smooth and creamy.
8
Stir in heavy cream, Parmesan cheese, and nutmeg.
9
Taste and adjust salt and pepper as needed.
10
Serve the soup in bowls and top with a drizzle of cream, a little extra-virgin olive oil, homemade croutons, and a sprinkle of extra Parmesan cheese.