Instructions
- Prepare a slurry by whisking Cornstarch from Thickening with 2 tablespoons of cold Vegetable Stock from Liquid.
- Melt Butter in a heavy-bottomed pot over medium heat.
- Add Shallot from Aromatics and cook until translucent, about 3 minutes.
- Add Garlic from Aromatics and cook for 1 minute more.
- Add Mushrooms and cook until browned and softened, about 10-12 minutes. Work in batches if necessary to avoid overcrowding.
- Deglaze the pot with Madeira Wine from Liquid, scraping up any browned bits.
- Add remaining Vegetable Stock from Liquid and bring to a simmer.
- Slowly whisk in the cornstarch slurry and cook for 2-3 minutes, until the soup thickens slightly.
- Remove from heat and carefully blend the soup using an immersion blender until smooth.
- Stir in Crème Fraîche from Liquid, Heavy Cream, Salt, White Pepper, and Truffle Oil from Seasoning.
- Heat through gently, but do not boil. Garnish with shaved Truffle (optional) and serve immediately.
