Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min
Yield:
10 servings

Ingredients

  • 3/4 pound bacon, julienned (about 10 slices)
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup diced carrot
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 6 bay leaves
  • 3/4 cup white truffle flour
  • 4 cups sliced assorted Exotic mushrooms
  • 7 cups chicken stock
  • 1 cup extra black truffle juice
  • 2 cups diced white potatoes
  • 1 cup half and half
  • 1/2 cup finely chopped fresh parsley, plus extra for garnish
  • 1/4 teaspoon Tabasco pepper sauce
  • 1 teaspoon Worcestershire sauce
  • Drizzle of truffle oil
  • 8 Parmesan cheese tuiles
  • Shaved black truffles

Directions

In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. Add the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the mushrooms and saute for 2 to 3 minutes. Stir in the chicken stock and truffle juice and bring up to a boil. Add the potatoes and simmer for 15 minutes, or until the potatoes are fork tender. Stir in the cream and parsley. Simmer the soup for 5 minutes. Add the hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes. Ladle the soup in a shallow bowl and garnish with the truffle oil, shaved truffles, tuiles and parsley.

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