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Name: Truffled Potato and Mushroom Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: Truffle oil; Black pepper; freshly ground; Parmesan cheese; shaved; 1 lb Mushrooms; assorted, wild; Butter; Kosher salt; 2 oz Dried porcini mushrooms;; Truffles; optional; Cream; heated, (about 2; 2 Turnips; quartered; 1 lb Red potatoes; or Yukon Gold; White pepper; 1 qt Chicken stock; or vegetable; olive oil

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INGREDIENTS

Truffle oil
Black pepper; freshly ground
Parmesan cheese; shaved
1 lb Mushrooms; assorted, wild
Butter
Kosher salt
2 oz Dried porcini mushrooms;
Truffles; optional
Cream; heated, (about 2
2 Turnips; quartered
1 lb Red potatoes; or Yukon Gold
White pepper
1 qt Chicken stock; or vegetable
olive oil

INSTRUCTIONS

Boil potatoes whole with quartered turnips, which take longer. Heat 2 cups cream and 3 T. butter and mash the potatoes and turnips together, adding the cream/butter mixture a little at a time until it is creamy. Different potatoes absorb moisture differently so you have to stop adding liquid at the consistency you like. Season with salt and white pepper, and add the truffle oil a drizzle at a time until the truffle aroma permeates the mixture. Slowly saute the mushrooms in equal parts butter and olive oil (usually about 2 T. each). Add the stock and the reconstituted Porcine. You can use the broth from the soaking of the dried mushrooms also but be careful to add it in slowly and not use the dredges, which can be sandy. Heat through. To serve spoon a helping of the potato/turnips in the middle of a heated soup bowl. Surround with the mushroom broth. Top with shavings of Parmesan and, if its in the budget, dainty sliced truffles. "Suddenly the table was lulled into silence by the smells emanating from the soup bowls in front of them. Enough sliced truffles to choke a horse were sitting on top of a mound of potato puree infused with truffle oil. Around the potatoes a broth laden with wild mushrooms floated like a moat. Curls of Quality Parmesan cheese topped the dish. "And they called this mere potato soup" on the menu. Soup by Todd English, Boston. TIP: you can do without the truffles, but you need to spring for the smallest bottle of truffle oil you can find. Recipe by: Lou Jane Temple, A Stiff Risotto (1997) Posted to MC-Recipe Digest V1 #915 by KitPATh on Nov 18, 1997

NOTES

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Truffled Potato and Mushroom Soup

Truffle oil
 Black pepper; freshly ground
 Parmesan cheese; shaved
1 lb Mushrooms; assorted, wild
 Butter
 Kosher salt
2 oz Dried porcini mushrooms;
 Truffles; optional
 Cream; heated, (about 2
2 Turnips; quartered
1 lb Red potatoes; or Yukon Gold
 White pepper
1 qt Chicken stock; or vegetable
 olive oil

Boil potatoes whole with quartered turnips, which take longer.    Heat 2 cups cream and 3 T. butter and mash the potatoes and turnips  together, adding the cream/butter mixture a little at a time until it is  creamy. Different potatoes absorb moisture differently so you have to stop  adding liquid at the consistency you like. Season with salt and white  pepper, and add the truffle oil a drizzle at a time until the truffle aroma  permeates the mixture.    Slowly saute the mushrooms in equal parts butter and olive oil (usually  about 2 T. each). Add the stock and the reconstituted Porcine. You can use  the broth from the soaking of the dried mushrooms also but be careful to  add it in slowly and not use the dredges, which can be sandy. Heat through.    To serve spoon a helping of the potato/turnips in the middle of a heated  soup bowl. Surround with the mushroom broth. Top with shavings of Parmesan  and, if its in the budget, dainty sliced truffles.    "Suddenly the table was lulled into silence by the smells emanating from  the soup bowls in front of them. Enough sliced truffles to choke a horse  were sitting on top of a mound of potato puree infused with truffle oil.  Around the potatoes a broth laden with wild mushrooms floated like a moat.  Curls of Quality Parmesan cheese topped the dish. "And they called this  mere potato soup" on the menu. Soup by Todd English, Boston.    TIP: you can do without the truffles, but you need to spring for the  smallest bottle of truffle oil you can find.    Recipe by: Lou Jane Temple, A Stiff Risotto (1997)    Posted to MC-Recipe Digest V1 #915 by KitPATh <phannema@wizard.ucr.edu> on  Nov 18, 1997

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Nutrition

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Serving Size: 1 Serving (168g)
Recipe Makes: 6 Servings

Calories: 57
Calories from Fat: 57 (100%)

Amt Per Serving		% DV

	Total Fat 6.4g	9 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 0.5g
Cholesterol 5.1mg		2 %
Sodium 39.6mg		1 %
Potassium 0.6mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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Calories per serving: 57

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