Mushroom Truffle Bisque

This bisque is rich, creamy, and flavorful and tastes fantastic paired with a juicy steak!

PREP TIME: 5 minutes (not including time to cook bacon)

COOK TIME: 10 minutes

YIELD: 4 servings

INGREDIENTS:

• 2 tablespoons unsalted butter or ghee (or coconut oil if dairy-free)
• 4 ounces button mushrooms, sliced
• 4 ounces baby portobello mushrooms, sliced
• ¼ cup chopped white onions
• ½ teaspoon fine sea salt
• 1 clove garlic, minced
• 2 cups chicken bone broth, homemade or store-bought
• 1 (8-ounce) package cream cheese (or Kite Hill brand cream cheese style spread if dairy-free), softened
• Diced cooked bacon, for garnish (optional)
• 1 teaspoon truffle oil, for drizzling (optional)

INSTRUCTIONS:

1. Melt the butter in a stockpot or large saucepan over medium heat. Add the mushrooms and onions and sauté until the onions are translucent, about 4 minutes. Season with the salt. Add the garlic and sauté for another minute. Remove some of the mushrooms and reserve for garnish.
2. Add the broth and cream cheese to the pot and heat through. Use an immersion blender to puree the soup. Ladle into serving bowls and garnish each bowl with a few of the reserved mushrooms, some diced cooked bacon, and a drizzle of truffle oil, if desired.
3. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.