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Wash and chop mushroom
Dice shallots
Add olive oil to a large stock pot over medium heat
Place shallots in the pot and sauté for three minutes
Add chopped mushrooms
Sauté the mushrooms until they have reduced to ⅔ their original size
Once mushrooms have reduced, add sherry and let it simmer for 10 minutes
Add chicken stock and tarragon, bring to a full boil
Turn off heat
Cut stick of butter into 8 pieces
In batches, puree the bisque in a food processor (or use an emersion blender)
While you are pureeing, add chunks of the cold butter
Once you have pureed all of the bisque, strain it through a sieve into a large bowl
Rinse out pot that you used to make the bisque base
Transfer pureed bisque back into the pot and add half and half over medium heat
Stir in salt and pepper
Once bisque is warm enough to serve, add sherry vinegar and stir to combine
Keep bisque over low heat while you prepare the froth
Mix truffle oil and heavy whipping cream in a coffee mug and microwave for 40 seconds
Using beaters, an electric milk frother, or an Aerolatte mix until frothed
Serve bisque in cappuccino cups and top with truffle foam