In my ongoing efforts to make room in my fridge for my new produce, tonight it came down to what to do with the mushrooms and the bizarre-looking celery root, which I've been eyeballing for a week perhaps awaiting a sign from the universe regarding what the heck to do with it. Thanks to the wonderful powers of Google, I quickly found a soup that would use up these ingredients. This turned out to be a very flavorful and hearty soup and it was pretty fast to prepare. I had to modify it quite a bit, but here goes my version:
Celery Root & Mushroom Soup
SOUP
2 teaspoons olive oil
1 medium onion, diced
1 celery root (celeriac), peeled and diced
1 1/2 teaspoon dried thyme
1 teaspoon dried chervil or parsley (used 1 tbs. celery leaves, chopped)
1/4 teaspoon black or white pepper
4-5 cups of sliced mushrooms
4 cups vegetable stock
1/2 cup nut cream (see recipe below)
1 tsp. lemon juice
1/2 – 1 teaspoon salt (check sodium content of stock!)
Parsley leaves (for garnish)
CASHEW CREAM (OPTIONAL)
Blend in a blender until smooth:
1/2 cup cashews, soaked in water to cover for 30 minutes to soften, water discarded
1/2 cup stock
1. Heat the oil in a large soup pot over medium heat. Add the onions, celery root, thyme, chervil and pepper. Saute for 6+ minutes, until the vegetables are tender.
2. Add the mushrooms and saute until soft, about 6 more minutes.
3. Add 4 cups of stock. Simmer, uncovered, for 20 minutes.
4. Transfer the soup to a blender or food processor and puree until smooth (you may have to work in batches). If the soup is on the thick side, add additional stock until it reaches your desired consistency.
5. Stir in the cream, lemon juice and salt to and heat through.
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