Winter Root Vegetable Soup With Mushrooms - cooking recipe

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, white 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

Preparation

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