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Celery Root Bisque with Shiitake Mushrooms

By The Canadian Living Test Kitchen

Tested till perfect

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Celery Root Bisque with Shiitake Mushrooms

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 112
pro 3 g
total fat 7 g
sat. fat 4 g
carb 10 g
fibre 2 g
chol 21 mg
sodium 483 mg
% RDI: -
calcium 5
iron 5
vit A 7
vit C 8
folate 5

Celery root will never win a beauty contest, but as the hero of a fall harvest soup, it gets the prize every time.

Ingredients

Preparation

In heavy saucepan, melt butter over medium-low heat. Add celery, onion and garlic; cover and cook, stirring occasionally, until translucent, about 8 minutes.

Add celery root, bay leaves, chicken stock and 2 cups (500 mL) water; bring to boil. Reduce heat and simmer, covered, until celery root is fork-tender, about 12 minutes. Let cool slightly. Discard bay leaves. In 2 batches, pur?soup. Set aside.

Shiitake Garnish: Meanwhile, in skillet, melt butter over medium-high heat; sautee shiitakes, salt and pepper until golden and no liquid remains, about 10 minutes. (Make-ahead: Let soup and mushrooms cool for 30 minutes. Refrigerate, uncovered, in separate airtight containers until cold; cover and refrigerate for up to 2 days.)

Strain soup into clean saucepan; stir in cream and salt. Heat over medium heat, stirring occasionally, until steaming. Warm mushrooms. Ladle soup into bowls; garnish with mushrooms.

Source : Canadian Living Magazine: October 2006

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