Roasted Celery Root, Potato and Wild Mushroom Soup

Ingredients

• 3 ½ cups celery root (2 medium-size roots), trimmed, peeled and cut into 1/4-inch cubes
• 2 large baking potatoes, peeled and cut into 1/4-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 Information

  • Nutritional analysis per serving (4 servings)

    328 calories; 5 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 58 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 15 grams protein; 7 milligrams cholesterol; 2829 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.
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.
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.

45 minutes