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Creamy Soup with Celeriac and Mushrooms

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Ingredients

70 g Butter
150 g Carrot
800 g Celeriac
400 g Cream
1.5 tsp Kosher Salt
100 g Mushrooms
200 g Onions
400 g Potatoes
1.4 l Chicken broth
1/3 tsp Allspice
1 tsp Nutmeg
1/2 tsp Black Pepper

Nutritional information

587 g
Serving Size

Amount Per Serving

363
Calories

Calories from Fat 189

21 g
Total Fat

Saturated Fat 13 g, Trans Fat 0 g

56 mg
Cholesterol
930 mg
Sodium
1157 mg
Potassium
34 g
Total Carbohydrates

Sugars 6 g

5 g
Dietary Fiber
11 g
Protein

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Creamy Soup with Celeriac and Mushrooms

Features:
  • Low Glycemic Impact
Cuisine:
Creamy texture, flavorful celeriac, nutritious potatoes and mushrooms will make you fall in love
  • 40 min
  • Serves 6
  • Easy

Ingredients

Directions

Creamy soups are loved by almost everyone. And this recipe can boast about its nutrients, as it covers vitamins C, A and K perfectly. Get the healthy choices for your family!

Steps

1
Done

Grab all required stuff for this aromatic creamy soup and let's start. The use of ready chicken stock makes the overall process extremely fast, especially when you have a food processor or blender.

2
Done

Carefully wash your mushrooms and slice them, but don't make the slices too thin, you will need to saute them.

3
Done

Preheat your wok or another deep cast iron pan and start melting your light butter.

4
Done

Reduce the heat once your butter becomes liquid, add the mushrooms. Fry them until golden.

5
Done

Peel and dice your carrots, don't try making the resulting pieces too small.

6
Done

Once the sliced mushrooms achieve the perfect color, take them out and transfer into the bowl.

7
Done

Add the diced onions to the same wok, you don't need any additional butter.

8
Done

Stir the carrots into your onions which also turned golden.

9
Done

Once these basic vegetables become soft, pour all of your chicken stock. Increase the heat to make it boil.

10
Done

Meanwhile, work on your tubers. Carefully peel the celeriac and cut it carefully, as it's quite hard, so you should avoid damaging your fingers.

11
Done

The potatoes should be cut the same manner as the celeriac, but the cubes can be a bit bigger, as its cooking time is somewhat shorter.

12
Done

Transfer the celeriac and potato cubes only when you see the boiling liquiid.

13
Done

Keep cooking your creamy soup until all of your vegetables are incredibly soft, so you can easily process them.

14
Done

Make your soup as smooth as possible with a sieve. A blender is okay too.

15
Done

Let your celeriac soup boil again before adding the spices and salt.

16
Done

Use a mortar to grind the black pepper and allspice.

17
Done

Sprinkle the measured nutmeg, black pepper and allspice over your soup. Don't forget about adding some salt.

18
Done

Add the liquid cream into your celeriac soup. Be careful, it tends to bubble over, so reduce the heat.

19
Done

Keep stirring for a few more minutes and your creamy soup is ready to serve.

20
Done

Decorate each plate with sauteed mushrooms. Serve warm, otherwise the temperature will affect its taste.

Iv Olendr

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