White Bean Chanterelle Soup With Sage

Ingredients

• 8 sprigs fresh thyme
• 8 sprigs fresh parsley
• 2 bay leaves
• 0.5 t whole black peppercorns
• 1 c onion, cut into 1/4-inch dice
• 2 leeks, white and pale green parts, chopped, washed and dried
• 1 fennel bulb, cored & cut into 1/4-inch dice
• 2 stalks celery, cut in 1/4-inch dice
• 2 clv garlic peeled and chopped
• 2 (14 1/2 ounces) great northern white beans, drained and washed
• 6 c chicken or vegetable stock
• 4 T unsalted butter
• 0.5 lb chanterelle mushrooms, sliced
• 2 T sage leaves, cut crosswise into very thin strips (chiffonade)
• 2 t salt, plus more as needed
• 0.5 t ground white pepper
• 6 T dry white wine
• 2 T heavy cream (optional)
• 0 truffle oil to taste (optional)

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