| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups/stews, Mushrooms | 10 | Servings | |
INGREDIENTS
| 3/4 | lb | Bacon – (abt 10 slices); julienned |
| 2 | c | Chopped onions |
| 1 | c | Chopped celery |
| 1 | c | Diced carrot |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Cayenne pepper |
| 6 | Bay leaves | |
| 3/4 | c | White truffle flour |
| 4 | c | Sliced assorted Exotic mushrooms |
| 7 | c | Chicken stock |
| 1 | c | Extra-black truffle juice |
| 2 | c | Diced white potatoes |
| 1 | c | Half-and-half |
| 1/2 | c | Finely-chopped fresh parsley; plus |
| Extra chopped parsley; for garnish | ||
| 1/4 | ts | Tabasco pepper sauce |
| 1 | ts | Worcestershire sauce |
| Drizzle of truffle oil | ||
| 8 | Parmesan cheese tuiles | |
| Shaved black truffles |
INSTRUCTIONS
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 and parsley. 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. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-11-1997 Recipe by: Emeril Lagasse
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