Mushroom Truffle Bisque

prep time: 5 minutes (not including time to cook bacon) cook time:
10 minutes yield: 4 servings

LongHorn Steakhouse serves amazing steaks, but the
soup that inspired this recipe is also a hit at its
restaurants. This bisque is rich, creamy, and flavorful
and tastes fantastic paired with a juicy steak!

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 (here) or store-
bought
1 (8-ounce) package cream cheese (Kite Hill brand
cream cheese style spread if dairy-free), softened
Diced cooked bacon, for garnish (optional)
1 teaspoon truffle oil, for drizzling (optional)

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.