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November 2018

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MushroomAndCelery Root Salad Recipe

MushroomAndCelery Root Salad recipe and other easy soup 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 MushroomAndCelery Root Salad recipe  PDF


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 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

MushroomAndCelery Root Salad recipe and other easy soup 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
587 people have voted
Last Reviewed on 2018-11-19



Monday, Nov 19 2018 Download & Print MushroomAndCelery Root Salad recipe  PDF   Easy Soup recipes RSS   New

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