Ingredients:
2 pounds assorted mushrooms (domestic, shiitake, oyster mix), brushed clean and sliced thin
2 tablespoons vegetable oil
3 garlic cloves, peeled and crushed
6 ounces butter
2 tablespoons flour
1 quart chicken broth
1 cup heavy cream
salt and pepper to taste
Truffle oil (optional)
Directions:
1) Heat oil over medium heat, add garlic and mushrooms. Sauté 10 minutes.
2) Add butter, then flour, and mix until all ingredients are combined, about 3 minutes.
3) Add chicken broth with a whisk, mixing until smooth. Simmer 10 minutes, whisking every few minutes so it does not stick to the pan. Turn off the heat.
4) Allow the soup to cool a bit, for safety before the next step.
5) In a blender, purée the soup in batches. Start blender on low and gradually move to high. Purée on high until very smooth. Then it’s ready to serve.
6) Optional, drizzle a little truffle oil on top