Autumn in Italy means funghi porcini. Here we use the dried porcini (ceps). They come in various grades from very expensive large slices to a virtual powder.
Cut the onions, carrots, celery, leeks and celeriac into 5 mm dice. Keep them separate. Quarter and dice the button mushrooms.
In a large pan heat
Purée half the soup, and re-mix with the unpuréed half. Add the pasta and bring back to a simmer. Stir until the pasta is tender, about 5 minutes.
To serve, ladle the hot soup into bowls, and pour a little truffle oil into each bowl. Parmesan is allowed.
© 1996 Alastair Little. All rights reserved.