Step 1

Melt butter in a large pot over low heat. Caramelize onions for 45 min.

Step 2

Add garlic, cook 1-2 min until fragrant.

Step 3

Add olive oil and Bella mushrooms. Sauté on high, stirring, 15-20 min.

Step 4

Stir in truffle purée. Deglaze with white wine, cook 5 min.

Step 5

Mix in flour. Pour in chicken stock, bring to a boil to thicken.

Step 6

Purée soup until smooth.

Step 7

Return to pot. Stir in cream, parsley, thyme, salt, and pepper.