In a large nonstick stock pot, over medium heat, render
the bacon for 10 minutes. Add the onions, celery
, and carrots
. Season the vegetables with salt, cayenne, and bay leaves
. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the mushrooms and saute for 2 to 3 minutes. Stir in the chicken stock and truffle juice and bring up to a boil. Add the potatoes and simmer
for 15 minutes, or until the potatoes are fork tender. Stir in the cream
. Simmer the soup for 5 minutes. Add the hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes. Ladle the soup
in a shallow bowl and garnish with the truffle oil, shaved truffles, tuiles and parsley.