• 2 cups of white mushrooms or baby bellas, sliced
  • 2 T olive oil
  • 2 T butter
  • ¾ tsp. Fusion Provence
  • 16 oz. mushroom or chicken stock
  • ½ cup heavy cream
  • 1 tsp.+ dry sherry
  • ½ tsp. salt
  • pepper


In a medium-sized stock pot over medium heat, sauté mushrooms in olive oil and butter until softened. Season with Fusion Provence, salt, and pepper while sauteeing. Add stock and cream; bring to a boil. Reduce to a simmer and cook for ½ hour. Add sherry. Taste and adjust seasonings as needed. Serve with crunchy croutons and a green salad.