Sauté the onion, shallots, and bay leaves in olive oil until fragrant and translucent. Add parsley and nutmeg, then add mushrooms and sauté until almost cooked. Set aside.

In the pot you will use for the soup, melt the butter and add the flour. Whisk quickly until the flour is smooth and combined with the butter. Cook the flour.

Gradually pour in the chicken broth, stirring to dissolve the flour. Season with Aromat, add the mushrooms, and continue to cook over medium heat until boiling. Turn off the heat.

Scoop some of the mushrooms into a blender and blend to a coarse texture as desired. Pour back into the pot.

Bring to a boil, add the milk, and reduce to low heat for about 1 minute. Taste and adjust seasoning as desired. Turn off the heat.

Serve in bowls, garnished with heavy cream, truffle oil, and ground black pepper.