Roasted Celery Root, Potato and Wild Mushroom Soup
Updated August 23, 2015
- Total Time
- 45 minutes
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Ingredients
3 ½ cups celery root (2 medium-size roots), trimmed, peeled and cut into ¼-inch cubes
2 large baking potatoes, peeled and cut into ¼-inch dice
4 teaspoons salt
Freshly ground pepper to taste
Olive oil spray
5 Portobello mushrooms, stemmed and thinly sliced
25 shiitake mushrooms, stemmed and thinly sliced
4 cups chicken broth (see recipe)
3 teaspoons minced Italian parsley
Nutritional analysis per serving (4 servings)
67 grams carbs; 7 milligrams cholesterol; 364 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 10 grams fiber; 1830 milligrams sodium; 18 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Place the celery root and potatoes in a roasting pan and toss with 2 teaspoons of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
- Step 2
Spray a large, nonstick skillet lightly with olive oil and place over medium heat until hot. Add the mushrooms and saute until browned and softened, about 5 minutes.
- Step 3
Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Arrange the mushrooms in the center of 4 soup plates. Mound the celery root and potatoes over the mushrooms. Ladle the broth around the vegetables, sprinkle with parsley and serve immediately.
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