Chop the mushrooms and add to a medium stock pot with two tablespoons of water. Sautée mushrooms until they release and evaporate all of their liquid. Continue adding water to prevent it from sticking.

Add the stock powder and flour and stir until combined.

Add the water and plant milk along with the salt and vegan cream.

Bring to a simmer on a medium heat, then lower and cook for 5 minutes.

Using a stick blender or a blender, blend the soup until creamy with no lumps remaining.

Garnish with truffles if using.