Cream of Broccoli and Mushroom Soup

3 Tablespoons of olive oil

5 tablespoons of butter

1 onion peeled and chopped

2 cups of sliced mushrooms

6 cups of chicken stock

8 cups broccoli florets

3 tablespoons flour

2 cups of whole milk

Over medium heat melt the two tablespoons of butter into olive oil, add the onion and cook until it become translucent. Add the sliced mushrooms, chicken stock and broccoli and simmer for 3 minutes. After soup slightly cools puree in a blender. Put back into stock pot. In a separate pan add the remaining 3 tablespoons of butter and melt over medium heat. When butter has melted add flour and whisk with vigour until flour become caramel, do not burn. Add milk and continue to whisk for about 3 minutes. Add to soup to thicken and serve warm with hot bread.