Roasted Celery Root, Potato and Wild Mushroom Soup

Name: Roasted Celery Root, Potato and Wild Mushroom Soup
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups celery root (2 medium-size roots), trimmed, peeled and cut into 1/4-inch cubes; 2 large baking potatoes, peeled and cut into 1/4-inch dice; 4 teaspoons salt; Freshly ground pepper to taste; Olive oil spray; 5 Portobello mushrooms, stemmed and thinly sliced; 25 shiitake mushrooms, stemmed and thinly sliced; 4 cups chicken broth (see recipe); 3 teaspoons minced Italian parsley

By Molly O'Neill

Total Time: 45 minutes
Rating: 5(29)
Comments: Read comments

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Ingredients

Yield:4 servings

3½cups celery root (2 medium-size roots), trimmed, peeled and cut into ¼-inch cubes
2large baking potatoes, peeled and cut into ¼-inch dice
4teaspoons salt
Freshly ground pepper to taste
Olive oil spray
5Portobello mushrooms, stemmed and thinly sliced
25shiitake mushrooms, stemmed and thinly sliced
4cups chicken broth (see recipe)
3teaspoons minced Italian parsley

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 375 degrees. Place the celery root and potatoes in a roasting pan and toss with 2 teaspoons of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
Step 2
Spray a large, nonstick skillet lightly with olive oil and place over medium heat until hot. Add the mushrooms and saute until browned and softened, about 5 minutes.
Step 3
Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Arrange the mushrooms in the center of 4 soup plates. Mound the celery root and potatoes over the mushrooms. Ladle the broth around the vegetables, sprinkle with parsley and serve immediately.