When making cream of mushroom, I sauté the chopped up wild mushrooms with unsalted butter until tender and add a little olive oil. After a while, I add the milk, cream, bay leaves and season it to taste. And it tastes great. ;-)
However, there's always this layer of oil that forms which gives the soup a yellowish tinge. I usually skim off that layer of oil with a spoon and all is well.
Is there a way of preventing it from forming in the first place? Am I doing something wrong?