Directions

In a 5-quart, heavy-bottomed saucepot, heat the olive oil and butter until they’re sizzling. Then, add the shallots and cook them until they’re translucent over medium-high heat, about 3 minutes.

Add the mushrooms, garlic, salt, black pepper and nutmeg to the pot and cook on high, stirring continuously. Cook until the mushrooms are tender and most of the moisture is cooked out of them, about 10 minutes.

Then, add the stock and thyme and bring the mixture to a boil. Reduce the heat to medium and simmer for 3 minutes.

Meanwhile, add the Dragone® Whole Milk Ricotta Cheese and heavy cream to a blender. Then, carefully working in batches, puree the hot soup into the Dragone® Whole Milk Ricotta Cheese mixture until it’s smooth.

Return the soup to the pot and bring it back to a simmer. Taste and adjust the seasonings.

Ladle the soup into bowls and garnish with Shaved Parmesan Cheese and thyme. Enjoy!