Forest Mushroom Bisque

• 6 tablespoons unsalted butter
• 1 onion, thinly sliced
• 1 1/2 lbs mixed wild mushrooms, brushed clean, trimmed, and coarsely chopped
• 3 cups chicken stock, preferably homemade
• 1 cup whipping cream or 1 cup half-and-half
• salt & freshly ground black pepper
• 1/2 cup dry sherry
• 1/4 teaspoon nutmeg, to taste (freshly grated or ground nutmeg)
• truffle oil (black or white to taste, for drizzling) (optional)

1. MELT 5 TABLESPOONS OF THE BUTTER in a medium saucepan over medium heat.
2. Add the onion and saute until tender and translucent, about 5 minutes.
3. Add all but 1 cup of the mushrooms and cook until tender, stirring occasionally, about 5 minutes.
4. Add the stock, cover, and cook just until the liquid comes to a slow boil, 8 to 10 minutes.
5. Transfer the mixture in small batches to a blender or food processor and blend until smooth; set aside.
6. FINELY CHOP THE REMAINING 1 CUP MUSHROOMS.
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. Season to taste with salt and pepper; keep warm over low heat.
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. Stir in the pureed mushroom mixture, and season to taste with nutmeg, salt, and pepper.
11. Cook for a few minutes to allow the mushroom bisque to fully reheat.
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. Serve right away.

unsalted butter, onion, mushrooms, chicken stock, whipping cream, salt, dry sherry, nutmeg, truffle oil

Taken from www.food.com/recipe/forest-mushroom-bisque-386170 (may not work)