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Cream Of Salsify and Mushroom Soup Recipe

Cream Of Salsify and Mushroom Soup recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cream Of Salsify and Mushroom Soup recipe  PDF



450 g Salsify ( 1 lb)
2 Onions, chopped
3 tb Sunflower oil
275 g Mushrooms (9 2/3 oz),
cleaned and roughly chopped 1 tb Olive oil
1 l Water (2 1/8 pints)
25 g Butter (1 oz)
25 g Flour (1 oz)
1 1/2 dl Milk (1/4 pint)
Sea salt Black pepper, freshly ground
Scrub the salsify in plenty of water, discard the ends of the roots and cut into 1 cm (1/2 in) lengths. Soften the onions with the salsify in the sunflower oil for 10 ... 15 minutes in a heavy, covered pan. Stir occasionally to prevent sticking, as salsify is dry. Meanwhile stew the mushrooms in the olive oil until they have given off their liquid, reserve the liquid and add the mushrooms to the salsify and onions. Cover with the water and bring to the boil simmer for 20 minutes. In a heavy pan, melt the butter, stir in the flour and gradually add first the mushrooms liquid, then the milk. When you have a thick sauce, slowly stir in the liquid from the soup, add the vegetables and liquidize. Season with salt and pepper to taste. (Salsify is a long, thin, darkly earth coloured root, can be found in greengrocers's shops in February, also available as preserved when scrubbed, it is revealed to be white whithout an obvious outer skin. Also known as vegetable oysters some curiously salt, fishy flavour or as poor people's asparagus )

Cream Of Salsify and Mushroom Soup recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
625 people have voted
Last Reviewed on 2019-03-23



Saturday, Mar 23 2019 Download & Print Cream Of Salsify and Mushroom Soup recipe  PDF   Asparagus recipes RSS   New

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