Savory Wild Mushroom Soup

By Food52
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3 tablespoons olive oil

3 tablespoons butter

1 large carrot, finely chopped

1 stalk celery, finely chopped

3 large shallots, thinly sliced

3 cloves minced garlic

Kosher or sea salt, freshly ground black pepper and crushed red pepper to taste

1 bay leaf

1 Parmesan rind, preferably Parmigiano-Reggiano

1 pound assorted chopped wild mushrooms, such as shiitaki, crimini, chanterelle or oyster

1 tablespoon fresh rosemary, minced

1 tablespoon fresh sage, minced

1 tablespoon fresh thyme, minced

15 ounces drained and rinsed canned or dried cannellini beans

1/2 cup good quality dry white wine

4 cups chicken stock, preferably homemade

1/4 cup heavy cream

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