Winter Root Vegetable Soup with Mushrooms

Cooking Instructions

METHOD:

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.

Round Out the Meal:

With crusty French bread and cheese. For a heartier meal, serve with a charcuterie plate.

Kid Friendly:

Use mild-flavored mushrooms such as cremini, button or enoki. Or simply substitute mushrooms with fresh croutons.