Recipes

WILD MUSHROOM & TRUFFLE POTATO SOUP

SERVES 4

1 leek (cleaned & minced)

1 medium russet potato (peeled & diced)

½ lb wild mushrooms cleaned & chopped (chanterelles, morels and porcini)

2 shallots (sliced)

1 small Oregon truffle or 1 oz. truffle oil

1 clove garlic

1 cup light cream

3 cups vegetable stock

2 oz whole butter

In a medium saucepan slowly cook the garlic, shallots, and leeks until softened.

Add the wild mushrooms and continue to cook slowly to release the flavor of the mushrooms.

Add the diced potato and cover with stock.

Bring the stock to the boil and simmer until the potato is soft.

Once the potato is soft remove from the stove and puree. (Be careful to puree in small batches because mixture is very hot.)

Return to the stove on low heat and add in the cream and truffles.

Continue to simmer for a few more minutes and adjust for consistency.

Puree once more and season to taste.

Serve with grilled or baked baguette slices.