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Truffle Potato Soup With Truffle Mushroom Dumplings And Fried Parsley

  • Yield: 10 servings


  • 1/4 cup (1/2 stick) unsalted butter
  • 1 1/4 pounds yellow onions, thinly sliced (about 4 cups)
  • 3 ribs celery, chopped (about 1 cup)
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 pound assorted exotic mushrooms, such as shiitakes, chanterelles, and oysters, wiped clean and chopped (about 1 1/2 cups)
  • 4 bay leaves
  • 3 tablespoons chopped garlic
  • 10 cups Chicken Stock
  • 1 1/2 pounds baking potatoes, peeled and diced (about 4 cups)
  • 1/4 cup heavy cream
  • 2 tablespoons white truffle oil
  • Truffle Mushroom Dumplings
  • Fried Parsley
  • Shaved black truffles for garnish


  • Melt the butter in a 6-quart stockpot over medium-high heat. Add the onions, celery, salt, cayenne, and black pepper and cook, stirring, until the vegetables are very soft and lightly golden, about 8 minutes. Add the mushrooms, bay leaves, and garlic and cook, stirring, for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour and 15 minutes.
  • Remove the soup from the heat. Discard the bay leaves. With a handheld emersion blender, puree the soup until smooth. Slowly add the cream and truffle oil. Stir gently to blend.
  • Ladle the soup into individual bowls, add two dumplings to each bowl, and top with the fried parsley and shavings of truffle, if you wish.