Begin by heating a dutch oven over medium heat. Add the finely chopped garlic and shallots. Sauté them until they become translucent, about three to five minutes. You'll know they're ready when the kitchen fills with their delightful aroma.
Next, introduce the washed and chopped button and cremini mushrooms into the pot. Stir in the truffle oil and add the thyme bundle along with salt and pepper. Continue to sauté, stirring occasionally, until the mushrooms release their moisture and reduce in size, which should take around ten minutes. Watch as the pan fills with a lovely mushroom broth!
Once the mushrooms have cooked down, add the chicken broth, heavy cream, and lemon juice to the pot. Give everything a good stir, ensuring that all ingredients are well combined. Taste the mixture and adjust the seasoning with more salt or pepper as desired.
Heat the soup over medium heat until it becomes foamy and bubbly, stirring continuously. This will ensure that the flavors meld together beautifully. As the soup heats, remove the thyme bundle to avoid any overpowering herbal notes.
Next, take out about half of the liquid from the pot and set it aside. Using an immersion blender, blend the remaining soup until it reaches a creamy and smooth consistency. This step is crucial for achieving that luscious texture.
After blending, add the reserved liquid back into the pot. Gently heat the soup until it is warmed through again, being careful not to let it boil.
Finally, serve immediately in bowls. For a finishing touch, garnish with a drizzle of truffle oil and a sprinkle of croutons. Enjoy the first warm spoonful and let it bring you comfort and joy!
