Winter Root Vegetable Soup With Mushrooms
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 4 tablespoons canola oil
- 1 large Spanish onion, peeled and diced
- 3 garlic cloves, crushed
- 1 parsnip, peeled and diced
- 1 small celery root, peeled and diced
- 1 small turnip, peeled and diced
- 1 small leek, white part only, halved lengthwise, washed and sliced thin crosswise
- 1 large yukon gold potato, peeled and diced
- 4 cups low sodium chicken broth
- 1 cup sliced mushrooms
- 1 pinch salt
- 1 pinch pepper
directions
- Heat 2 Tablespoons canola oil in a 4-quart saucepan or soup pot over medium heat.
- Add onions and garlic and cook slowly without browning until soft. Add a few drops of water or chicken broth if pan becomes dry.
- Add parsnip, celery root, turnip, leek and potato and season with salt and pepper.
- Cook and stir until vegetables begin to get tender, about 10 minutes.
- Add the stock, bring to a boil, then reduce heat and simmer until vegetables are completely tender, about 10 to 15 minutes.
- Meanwhile, heat a medium sauté pan over moderately high heat.
- Add remaining 2 Tablespoons oil and sauté mushrooms, stirring, until golden brown, about 3 minutes.
- Season with salt and pepper and set aside.
- Transfer root vegetables and liquid from the saucepan to a blender and puree until smooth. (Puree in two batches, if necessary.)
- Season to taste with salt and pepper.
- To serve, divide soup among four bowls, add mushrooms to each and garnish with chives.
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