Yield: 1 gallon. 4 Tbsp. butter 1 cup onion, thinly sliced 1/2 cup peeled whole garlic cloves 2 cups ruby port wine 5 cups domestic white sliced mushrooms 3 cups sliced shiitake mushrooms (remove stems before slicing) 8 cups sliced portabella mushrooms 1 sliced peeled potato (90 ct. Idaho) 2 bay leaves 4 Tbsp. chopped fresh thyme 1 qt. chicken stock 1 qt. vegetable stock 1 1/2 cups heavy cream to taste, salt and pepper for garnish, chopped chives and truffle creme fraiche. TRUFFLE CREME ...
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