Season with the salt. Add the garlic and sauté for
another minute. Remove some of the mushrooms and
reserve for garnish.
- 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. - 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.