15 Ounce Butter 10 Ounce Olive Oil 7 1/2 Cup large dice Shallot 7 1/2 Cup large dice Yellow Onion 20 Pound sliced robot coup Mushroom, Cremini 2 Ounce picked Thyme, fresh 2 1/2 Gallon Veg Broth 2 1/2 Cup Sherry Wine 5 Cup Half and Half 2 1/2 Cup Creme Fraiche 1 Ounce to taste Truffle Oil 5 Ounce minced Chives, Fresh
Makes 4 gallons Chop Shallots, Onion, and slice Mushroom using Robot Coupe attachment. In tilt skillet melt butter and olive oil. Add everything you just chopped and sauté until onions are soft and translucent. Deglaze with sherry and allow to cook 3 more minutes. Add Vegetable Stock and bring to a boil. Simmer 10 minutes. Blend using vitamix to get smooth consistency. Immersion stick will leave soup too gritty. Whisk in Creme Fraiche and Half and Half. Season with Salt, Pepper, and Truffle Oil to taste. Get a chef to assist with truffle oil addition so it doesn't overpower your soup. Garnish with Truffle oil and chives for service.