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Mushroom-And-Celery Root Salad

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Submitted by Piejean

YIELD

11 servings

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

1 28.9
OUNCE ML/G MUSHROOMS
dried
½ 118
CUP ML WATER
boiling
1 15
TABLESPOON ML VEGETABLE OIL
2 2
LARGE LARGE SPANISH ONIONS
sliced *
1 1
LARGE LARGE CELERIAC ROOT
peeled, cut into chunks *
1 453.6
POUND G MUSHROOMS
trimmed
1 1
LARGE LARGE PEARS
peeled, cored, cut up
6 1.4
CUPS L CHICKEN BROTH
3 45
TABLESPOONS ML HEAVY WHIPPING CREAM
1 1
X X SALT *
1 1
X 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.

Purée 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 209g (7.4 oz)
Amount per Serving
Calories 90 42% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 191mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 3%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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