---------- Recipe via Meal-Master (tm) v8.06

      Title: Truffled Potato and Mushroom Soup
 Categories: Soups, Vegetables, Mushrooms, Chicken, Potato
      Yield: 6 Servings

      1 lb Red or Yukon Gold potatoes;
           - peeled
      2    Turnips; quartered
      1 lb Mushrooms; assorted, wild
           - shitakes, crimini, morel,
           - porcini, etc.
      2 oz Dried porcini mushrooms;
           - soaked in water for
           - at least 1 hour
           Parmesan cheese; shaved
      1 qt Chicken stock or
           - vegetable broth
           Truffle oil
           Truffles (optional)
      2 c  Cream; heated
           Butter
           Olive oil
           Kosher salt
           White pepper
           Black pepper; freshly ground

  Boil potatoes whole with quartered turnips, which take longer.

  Heat 2 cups cream and 3 tb 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 tb each). Add the stock and the reconstituted
  porcini. 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
  dregs, 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.

  Recipe by Todd English, Boston

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