| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Spanish |
Salads |
11 |
Servings |
INGREDIENTS
| 1 |
oz |
Dried mushrooms |
| 1/2 |
c |
Boiling water |
| 1 |
tb |
Vegetable oil |
| 2 |
lg |
Spanish onions; sliced |
| 1 |
lg |
Celery root (about 1 lb) peeled, cut into 1" chunks |
| 1 |
lb |
Mushrooms; trimmed |
| 1 |
lg |
Pear; peeled, cored, cut into 1-in pieces |
| 6 |
c |
Chicken stock or broth |
| 3 |
tb |
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
A Message from our Provider:
“There’s hope. There’s God.”