Winter Root Vegetable Soup With Mushrooms

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 4 tablespoons canola oil
• 1 large spanish onion, peeled and diced
• 3 garlic cloves, crushed
• 1 parsnip, peeled and diced
• 1 small celery root, peeled and diced
• 1 small turnip, peeled and diced
• 1 small leek, part only, halved lengthwise, washed and sliced thin crosswise
• 1 large yukon gold potato, peeled and diced
• 4 cups low sodium chicken broth
• 1 cup sliced mushrooms
• 1 pinch salt
• 1 pinch pepper

Recipe

• 1 heat 2 tablespoons canola oil in a 4-quart saucepan or soup pot over medium heat.
• 2 add onions and garlic and cook slowly without browning until soft. add a few drops of water or chicken broth if pan becomes dry.
• 3 add parsnip, celery root, turnip, leek and potato and season with salt and pepper.
• 4 cook and stir until vegetables begin to get tender, about 10 minutes.
• 5 add the stock, bring to a boil, then reduce heat and simmer until vegetables are completely tender, about 10 to 15 minutes.
• 6 meanwhile, heat a medium sauté pan over moderately high heat.
• 7 add remaining 2 tablespoons oil and sauté mushrooms, stirring, until golden brown, about 3 minutes.
• 8 season with salt and pepper and set aside.
• 9 transfer root vegetables and liquid from the saucepan to a blender and puree until smooth. (puree in two batches, if necessary.)
• 10 season to taste with salt and pepper.
• 11 to serve, divide soup among four bowls, add mushrooms to each and garnish with chives.