Mushroom-And-Celery Root Salad

1 hours Prep: 10 minutes Cook: 40 minutes

90 calories per serving view nutrition facts

11 servings suggest servings

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Ingredients

1	ounce	mushrooms	dried
1/2	cup	water	boiling
1	tablespoon	vegetable oil
2	large	spanish onions	sliced
1	large	celery root	peeled, cut into chunks
1	pound	mushrooms	trimmed
1	large	pear	peeled, cored, cut up
6	cups	chicken broth
3	tablespoons	heavy whipping cream
1	x	salt
1	x	black pepper	freshly ground

Directions

PUT DRIED MUSHROOMS in small dish.

Add boiling water.

Set aside to soak.

Heat oil in 4-quart pot.

Add onions. Cook over medium heat until softened, about 5 minutes, stirring often.

Add celery root, half of mushrooms, pear and 4 cups stock.

Bring to boil. Simmer, covered, until celery root is soft, about 25 minutes.

Thinly slice remaining mushrooms. Set aside.

Strain solids from liquid, reserving both.

Strain dried mushrooms from liquid, reserving both.

Puree solids and dried mushrooms in processor or in batches in blender until completely smooth.

Return to pot. Stir in cooking and mushroom liquid, remaining stock and mushroom slices.

Simmer, covered, 10 minutes.

Stir in cream, and water to thin soup if necessary (it should be very thick).

Adjust seasoning. Heat through but do not boil. Can be refrigerated as long as 4 days or frozen up to 3 months.

Serve hot.

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Nutrition Facts

Serving Size 209g

Amount per Serving

Calories 90 42% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 9mg	3%
Sodium 191mg	8%
Total Carbohydrate 9.0g	3%
Dietary Fiber 1.0g	4%
Sugars 5.0g
Protein 5.0g	9%

Vitamin A	1%		Vitamin C	3%
Calcium	1%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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