Full-bodied and full of flavor, wild mushrooms enrich the earthy taste of celery root in this pureed winter bisque. Makes an excellent side for meat, tempeh or a bright green salad.
Cooking Tip: Allowing the dried mushrooms to cook into the stock (vs. soaking them in water to reconstitute) will enrich the stock (and the soup) with “umami“, a flavorful, savory taste that adds body and depth of flavor to foods.
Cooking Tip: Celery Root (celeriac) is an ugly, knobby root often passed up at the market. It has a taste between celery and parsley, with a starchier, earthier flavor. It makes a fabulous soup base, but can also be eaten raw, grated into salads. Make sure to cut away the thick, fibrous skin (the skins can be washed and used for Homemade Vegetable Stock)
2 teaspoons olive oil or butter
1 yellow onion, diced
1 (approx. 1 pound) celery root (celeriac), peeled and diced
1 1/2 teaspoon dried thyme
1 teaspoon dried chervil or parsley
1/4 teaspoon black or white pepper
.5 ounces (14 grams) dried chanterelle mushrooms (or any variety)
5 cups chicken or vegetable stock, plus an optional cup if needed
1/2 cup cream or optional nut cream (see recipe below)
Squeeze of lemon juice
1/2 – 1 teaspoon salt (check sodium content of stock!)
Parsley leaves (for garnish)
CASHEW CREAM (OPTIONAL)
Blend in a blender until smooth:
1/2 cup cashews, soaked in water to cover for 30 minutes to soften
1/2 cup stock
Heat the oil in a large soup pot over medium heat. Add the onions, celery root, thyme, chervil and pepper. Saute for 6 minutes, until the vegetables are tender.
Add the dried mushrooms and 5 cups of the stock. Simmer, uncovered, for 20 minutes.
Transfer the soup to a blender or food processor and puree until smooth (you may have to work in batches). If the soup is on the thick side, add additional stock until it reaches your desired consistency.
Add the cream, lemon juice and salt to finish. Garnish with the parsley leaves.