• Step 1

  Heat oil in stockpot on LOW. Add onions; cook, stirring occasionally, about 5 min, until soft but not browned. Add mushrooms. Increase heat to HIGH; cook, stirring, about 10 min.

• Step 2

  Add broth; bring to boil, about 5 min. Reduce heat to MED-HIGH; simmer, about 7 min, until mushrooms are tender.

• Step 3

  Remove from heat; cool slightly. Add mixture to blender in two batches; puree about 4 min until smooth.

• Step 4

  Return puree to pot. Bring to boil on MED-HIGH, stirring occasionally, about 5 min, until foam rises to surface. Skim off and discard foam. Stir in broth concentrate and truffle spread. Season with salt and pepper. Garnish with chives.

Olive oil can be replaced with 3 Tbsp Wegmans Organic Salted Butter.

Note: When servings & ingredients are modified, nutrition & directions may vary.