| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Spanish |
Salads |
11 |
Servings |
INGREDIENTS
| 1 |
oz |
Dried mushrooms |
| 1/2 |
c |
Boiling water |
| 1 |
T |
Vegetable oil |
| 2 |
|
Spanish onions, sliced |
| 1 |
|
Celery root, about 1 lb |
|
|
peeled cut into 1" |
|
|
chunks |
| 1 |
lb |
Mushrooms, trimmed |
| 1 |
|
Pear, peeled cored |
|
|
cut into 1-in pieces |
| 6 |
c |
Chicken stock or broth |
| 3 |
T |
Whipping cream |
|
|
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
PUT DRIED MUSHROOMS in small dish. Add boiling water. Set aside to
soak. Heat oil in 4-quart pot. Add onions. Cook over medium heat until
softened, about 5 minutes, stirring often. Add celery root, half of
mushrooms, pear and 4 cups stock. Bring to boil. Simmer, covered,
until celery root is soft, about 25 minutes. Thinly slice remaining
mushrooms. Set aside. Strain solids from liquid, reserving both.
Strain dried mushrooms from liquid, reserving both. Puree solids and
dried mushrooms in processor or in batches in blender until completely
smooth. Return to pot. Stir in cooking and mushroom liquid, remaining
stock and mushroom slices. Simmer, covered, 10 minutes. Stir in cream,
and water to thin soup if necessary (it should be very thick). Adjust
seasoning. Heat through but do not boil. Can be refrigerated as long
as 4 days or frozen up to 3 months. Serve hot. Makes 11 Cups From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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