Preheat the oven to 450 degrees F. In a mixing bowl, toss the mushrooms with olive oil an Essence. Place the mushrooms on a baking sheet and roast for about 10 minutes. Remove from the oven and set aside. In a sauce pan, heat the roux. When the roux is hot, saute the onions for 3 to 4 minutes, or until wilted. Stir in the garlic and season with salt and pepper. Julienne the roasted mushrooms and stir into the roux mixture. Slowly whisk in the mushroom broth. Bring the liquid up to a boil. Reduce to a simmer and cook for 20 minutes. Season with salt and pepper. Stir in the parsley. Ladle the soup in a shallow bowl. Garnish with the tuiles and long chives.
Yield: 4 to 6 servings