Roughly chop the mushrooms. Heat the butter in a large saucepan, tip in the shallots and garlic and cook for about 5 minutes, until softened, but not coloured.
Add the mushrooms and cook until softened for about 5-7 minutes. Cover with the chicken stock and milk and simmer for a further 20 minutes.
Using an electric hand blender, whiz the soup until smooth. Pass through a sieve into a clean saucepan to remove any mushroom pieces. Stir in the cream and season with truffle oil, salt and pepper. Reheat the soup before serving.
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