Winter Root Vegetable Soup With Mushrooms

"A wonderful creamy (but without actual cream) soup suitable for vegetarians!"
 
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Ready In:
30mins
Ingredients:
12
Yields:
4 bowls
Serves:
4
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ingredients

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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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