Truffled Potato and Mushroom Soup
| Yield: | 6 Servings |
| Categories: |
| 1 | lb | Red potatoes; 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 one hour) |
| Parmesan cheese; shaved | ||
| 1 | qt | Chicken stock; or vegetable broth |
| Truffle oil | ||
| Truffles; optional | ||
| Cream; heated, (about 2 cups) | ||
| Butter | ||
| Olive oil | ||
| Kosher salt | ||
| White pepper | ||
| Black pepper; freshly ground |
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