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1
MELT 5 TABLESPOONS OF THE BUTTER in a medium saucepan over medium heat.
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2
Add the onion and saute until tender and translucent, about 5 minutes.
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3
Add all but 1 cup of the mushrooms and cook until tender, stirring occasionally, about 5 minutes.
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4
Add the stock, cover, and cook just until the liquid comes to a slow boil, 8 to 10 minutes.
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5
Transfer the mixture in small batches to a blender or food processor and blend until smooth; set aside.
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6
FINELY CHOP THE REMAINING 1 CUP MUSHROOMS.
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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.
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8
Season to taste with salt and pepper; keep warm over low heat.
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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.
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10
Stir in the pureed mushroom mixture, and season to taste with nutmeg, salt, and pepper.
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11
Cook for a few minutes to allow the mushroom bisque to fully reheat.
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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).
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13
Serve right away.
