1Clean the mushrooms and cut them to small pieces.
2In a medium size Dutch oven over medium heat sauté 2 tablespoons olive oil with the diced onions and leeks. Cook for 5-7 minutes, until soft. Add the chopped mushrooms, salt and black pepper, stir well and cook for another 10 minutes. Pour water just to cover the mushrooms. Simmer for another 20 minutes.
3Once cooked, transfer the soup to the Vitamix machine, add the heavy cream and blend for 20 seconds until smooth and creamy.
4Before serving add shaved black truffle to each individual soup bowl.