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Instructions
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Wash and chop mushroom
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Dice shallots
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Add olive oil to a large stock pot over medium heat
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Place shallots in the pot and saute for three minutes
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Add chopped mushrooms
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This is an integral part of the recipe - saute the mushrooms until they have reduced to 2/3 their original size. Like the onions in french onion soup, cooking down the mushrooms gives the dish its complex rich flavor. It's worth the extra time it takes. BUT make sure that the mushrooms don't burn - add olive oil as needed.
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Once mushrooms have reduced, add sherry and let it simmer for 10 minutes
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Add chicken stock and tarragon, bring to a full boil
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Turn off heat
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Cut stick of butter into 8 pieces
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In batches, puree the bisque in a food processor (or use an emersion blender)
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While you are pureeing, add chunks of the cold butter
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Once you have pureed all of the bisque, strain it through a sieve into a large bowl
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Rinse out pot that you used to make the bisque base
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Transfer pureed bisque back into the pot and add half and half over medium heat
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Stir in salt and pepper
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Once bisque is warm enough to serve, add sherry vinegar and stir to combine
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Keep bisque over low heat while you prepare the froth
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Mix truffle oil and milk in a coffee mug and microwave for 40 seconds
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Using an Aerolatte, (or your milk foamer on your espresso machine) mix until frothed
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Serve bisque in cappuccino cups and top with truffle foam
