• Step 1

  Add 1/2 Tbsp butter to saute pan on MED. Add reserved cup of mushrooms. Cook, stirring, 3-5 min, until browned and tender. Set aside for garnish.

• Step 2

  Melt remaining 6 Tbsp butter in stockpot on MED. Add onions, shallots, and garlic; cook, stirring, 4-5 min, until soft but not browned.

• Step 3

  Add remaining mushrooms. Cook, stirring, about 5 min, until softened. Add flour. Cook, stirring, 2-3 min, until thickened.

• Step 4

  Add stock, bay leaf, and fresh thyme. Bring to boil. Reduce heat to simmer on MED about 20 min uncovered. Season with salt and pepper. Remove bay leaf and thyme sprigs.

• Step 5

  Lower heat and puree soup with blender (see chef tip*). If using standard blender, return soup to pan. Stir in heavy cream. Adjust seasonings.

• Step 6

  Ladle into warmed bowls. Top each serving with a drizzle of black truffle oil and reserved mushrooms.

If using a standard blender, allow soup to cool for 15 min before pureeing and never fill the blender more than 1/3 full. Puree in batches and leave the lid slightly ajar to allow steam to escape.

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