Best Roasted Celery Root Potato And Wild Mushroom Soup Recipes

CREAMY CELERY ROOT SOUP (CELERIAC SOUP)

Steps:

• Heat the olive oil in a Dutch oven over medium heat. Add the garlic, onion and bay leaf. Sauté for 3-5 minutes, until the onion is translucent and the garlic is fragrant.
• Add the cubed celeriac, cauliflower florets, chicken broth, sea salt, and black pepper to the pot and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, until the celeriac is tender.
• Remove from the heat and remove the bay leaf. Add the heavy cream. Blend with an immersion blender, until the soup is smooth and creamy. Simmer for 5 more minutes.
• To serve, top soup with optional toppings, if desired.

ROASTED CELERY ROOT, POTATO AND WILD MUSHROOM SOUP

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.

MASHED POTATOES AND CELERIAC WITH WILD MUSHROOMS

Steps:

• Heat oven to 425 degrees. Place potatoes in a medium stockpot, cover with water, and add 1 tablespoon salt; bring to a boil. Reduce heat to medium high, and boil gently until potatoes are tender, about 45 minutes. Drain potatoes in a colander. When cool enough to handle, peel potatoes, and pass the flesh through a potato ricer into a large metal bowl. Cover with aluminum foil, and place over a pot of simmering water.
• Meanwhile, in a medium bowl, combine celeriac, 1 tablespoon olive oil, 1 tablespoon chicken stock, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow baking pan, and roast until celeriac is browned and tender, about 35 minutes. Remove from oven, and stir celeriac into potatoes. Cover bowl of potatoes again.
• In a small saucepan, combine cream, milk, and 4 tablespoons butter; warm over medium-high heat until butter melts and milk just comes to a boil, about 2 minutes. Stir into the potato and celeriac mixture along with 2 tablespoons salt and 1/4 teaspoon pepper. Cover bowl again.
• In a large skillet, heat remaining tablespoon olive oil and remaining 2 tablespoons butter over medium-high heat. Add the sturdiest mushrooms to skillet. Saute, stirring frequently, until mushrooms are lightly browned, 2 to 3 minutes. Add remaining mushrooms, 3 teaspoons rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until mushrooms are tender, 3 to 5 minutes. Add sherry and remaining 2 tablespoons stock, and cook until mushrooms absorb the liquid, 2 to 3 minutes.
• Transfer potatoes and celeriac to a serving dish and cover with mushrooms. Sprinkle with the remaining 1 1/2 teaspoons rosemary, and serve immediately.

MUSHROOM POTATO SOUP

Steps:

• In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. , In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

ROASTED WILD MUSHROOMS AND POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
• Roast in the preheated oven for 30 minutes.
• While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
• Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
• Turn oven heat up to 425 degrees F (220 degrees C).
• Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
• Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

ROASTED WILD MUSHROOMS

Steps:

• Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, toss mushrooms with oil and butter. Season with salt and pepper, and sprinkle with thyme. Roast until golden and cooked through, about 40 minutes. Remove from oven; serve hot.

MASHED POTATOES AND CELERY ROOT

Steps:

• Peel potatoes, and cut into 1-inch pieces. Peel celery root using a paring knife, following the shape of the root. Cut into 1/2-inch pieces. Place potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to pot; place over low heat to dry out.
• Combine cream, butter, salt, and pepper in a small saucepan, and place over medium heat until butter is melted and mixture comes to a simmer. Pour over potato mixture, and combine, using a potato masher, until fluffy and smooth.