Instructions: Melt butter in heavy large saucepan over medium-high heat. Add breadcrumbs and shallots and saute 1 minute (do not brown). Add 6 cups broth, potatoes and horseradish are very tender, about 1 hour. Puree soup in batches in blender. Return soup to saucepan. Season to taste with salt and pepper.

(Can be prepared 1 day ahead. Cover and refrigerate.)

Heat oil in heavy large skillet over medium-high heat. Add bread crumbs and turkey; saute until bread is crisp and turkey is heated through, about 5 minutes.

Bring soup to simmer, thinning with more vegetable broth if necessary.

Ladle soup into bowls. Top with turkey and bread cubes.

Serves 6.

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