Truffled Potato and Mushroom Soup

Ingredients :
1 lb Red potatoes, or Yukon Gold potatoes, peeled
2 x 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

How to cook :

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.