• Pre-heat oven to 400F (200C), line a baking sheet with parchment paper.

MUSHROOM SOUP

• In a large pot add 1½ tablespoons butter and chopped mushrooms and pinch of salt cook on low-medium, stirring until tender and golden, remove them from the pot to a clean bowl, set aside.
• In the same pot add the water, chopped carrots, celery and onion, cover and cook on medium heat until tender, stirring occasionally.
• Using a blender or food processor add the mixture and half the chopped mushrooms and blend or pulse until smooth. Set aside.
• In the same pot over low-medium heat add 1 tablespoon butter, flour and salt, whisk together slowly add milk and cream, continue whisking until smooth and slightly thickened, add the remaining sautéed mushrooms, puree, parsley, salt and pepper stirring to combine and heat thoroughly. Serve hot with Parmesan twists. Enjoy!

PARMESAN TWISTS

• In a medium bowl whisk together the flour, sugar, salt and baking soda, make a well in the middle add buttermilk, stir with a fork to almost combine, move to a flat surface and knead for approximately 2-3 minutes, form into a ball, cover and let sit for 15 minutes.
• Roll dough out on a lightly floured flat surface and brush lightly with olive oil, sprinkle with Parmigiano, cut into six strips and twist (starting in the middle and move outwards to the ends), place on parchment paper lined cookie sheets, sprinkle with extra Parmigiano if desired. Bake for approximately 12-15 minutes until golden. Serve warm or room temperature. Enjoy!