1In a medium, heavy bottomed sauce pot, begin heating up the cream and creammilk on medium-low heat; whisking continuously. Once hot, whisk in the roux and continue heating until the mixture just begins to simmer and thickens. Remove from heat.
1In a large, heavy-bottomed soup pot (do NOT use a ‘non-stick’ pot), sauté the bacon to render its fat on medium heat. Add the butter and the olive oil to the bacon bits and fat.
2Add the onion and sauté for 1 minute, add all the mushrooms and sauté until the mushrooms have rendered their liquid and the pot has developed nice brown (but not burnt) bits on its bottom.
3Deglaze the pan with the wine (i.e. scrape up all the brown bits into the liquid so the pan bottom is clean). Add the brown stock and stir.
4Slowly stir in the thickened dairy mixture into the soup until smooth.
5Reduce heat to low, cover and gently simmer for 10 minutes. Adjust seasonings and serve with chunks of fresh French bread and butter.