ROASTED CELERY ROOT, POTATO AND WILD MUSHROOM SOUP

Roasted Celery Root, Potato and Wild Mushroom Soup image

Provided by Molly O'Neill

Categories lunch, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 3 grams, Carbohydrate 67 grams, Fat 6 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1830 milligrams, Sugar 13 grams, TransFat 0 grams