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Winter Root Vegetable Soup with Mushrooms Recipe

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This recipe for Winter Root Vegetable Soup with Mushrooms, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Montalbano
Added: Friday, March 7, 2008


4 Tbsp canola oil
1 large Spanish onion, peeled and diced
3 cloves garlic, crushed
1 parsnip peeled and diced
1 small celery root (celeriac) peeled and diced
1 small turnip, peeled and diced
1 snall leek, white part only, halved lengthwise, washed and sliced thin crosswise
1 large sweep potato peeled and diced
4 cups low-sodium chicken broth
1 cup sliced wild mushrooms
3 Tbls chopped fresh chives

Heat 2 Tbsp canola oil in a 4 quart saucepan or soup pot over medium heat. Add onions and garlic and cook slowly with browning until soft. Add a few drops of water or chicken broth if pan becomes dry. Add parsnip, celery root, turnip, leek and sweet 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 mintues.

Meanwhile, heat a medium saute pan over moderately high heat. Add remaining 2 Tbsp oil and saute mushrooms, stirring until golden brown, about 3 mintues. 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 2 batches if necessary.) Season to taste with salt and pepper. To serve divide soup among 4 bowls, add mushrooms to each and garnish with chives.

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