Roasted Celery Root, Potato and Wild Mushroom Soup

5.0(29)

by Molly O'Neill

Lunch, Appetizer

Servings

4 servings

Total time

45 min

Calories / serving

364 kcal

Ingredients (9)

serves

3 1/2 cups celery root (2 medium-size roots), trimmed, peeled and cut into 1/4-inch cubescelery
2 large baking potatoes, peeled and cut into 1/4-inch dicepotato
4 teaspoons saltsalt
Freshly ground pepper to tastepepper
Olive oil spray
5 Portobello mushrooms, stemmed and thinly slicedportobello-mushroom
25 shiitake mushrooms, stemmed and thinly slicedshiitake-mushroom
4 cups chicken broth (see recipe)chicken
3 teaspoons minced Italian parsleyparsley

Instructions (3 steps)

01Preheat 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.
02Spray 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.
03Place 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.

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Rich recipe — supports nutrition-aware planning.