INGREDIENTS

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 it's 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

A Message from our Provider:

“There is hope. There is Jesus”