Mushroom And Celery Root Salad

Recipe Ingredients

• 1.00 oz Dried mushrooms
• 0.50 c Boiling water
• 1.00 tb Vegetable oil
• 2.00 lg Spanish onions; sliced
• 1.00 lg Celery root (about 1 lb)
• - peeled, cut into 1" chunks
• 1.00 lb Mushrooms; trimmed
• 1.00 lg Pear; peeled, cored,
• - cut into 1-in pieces
• 6.00 c Chicken stock or broth
• 3.00 tb Whipping cream
• Salt
• Freshly ground pepper

Recipe Directions

• 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

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