Forest Mushroom Bisque

Directions

1. 1
   MELT 5 TABLESPOONS OF THE BUTTER in a medium saucepan over medium heat.
2. 2
   Add the onion and saute until tender and translucent, about 5 minutes.
3. 3
   Add all but 1 cup of the mushrooms and cook until tender, stirring occasionally, about 5 minutes.
4. 4
   Add the stock, cover, and cook just until the liquid comes to a slow boil, 8 to 10 minutes.
5. 5
   Transfer the mixture in small batches to a blender or food processor and blend until smooth; set aside.
6. 6
   FINELY CHOP THE REMAINING 1 CUP MUSHROOMS.
7. 7
   Melt the remaining tablespoon of butter in a small skillet over medium-high heat, add the mushrooms, and cook, stirring often, until the mushrooms are tender, 3 to 5 minutes.
8. 8
   Season to taste with salt and pepper; keep warm over low heat.
9. 9
   COMBINE THE CREAM AND SHERRY in a large saucepan, bring to a boil over medium-high heat, and cook until the alcohol has evaporated and the mixture has thickened slightly, about 2 minutes.
10. 10
    Stir in the pureed mushroom mixture, and season to taste with nutmeg, salt, and pepper.
11. 11
    Cook for a few minutes to allow the mushroom bisque to fully reheat.
12. 12
    LADLE THE HOT BISQUE into individual soup bowls, spoon some of the sauteed mushrooms in the center, and add a small drizzle of truffle oil (if using).
13. 13
    Serve right away.