Roasted Celery Root, Potato and Wild Mushroom Soup
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3½cups celery root (2 medium-size roots), trimmed, peeled and cut into ¼-inch cubes
- 2large baking potatoes, peeled and cut into ¼-inch dice
- 4teaspoons salt
- Freshly ground pepper to taste
- Olive oil spray
- 5Portobello mushrooms, stemmed and thinly sliced
- 25shiitake mushrooms, stemmed and thinly sliced
- 4cups chicken broth (see recipe)
- 3teaspoons minced Italian parsley
Nutritional analysis per serving (4 servings)
364 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 10 grams dietary fiber; 13 grams sugars; 18 grams protein; 1830 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Advertisement