Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Dried mushrooms 1 lg Pear; peeled, cored,
1/2 c Boiling water - cut into 1-in pieces
1 tb Vegetable oil 6 c Chicken stock or broth
2 lg Spanish onions; sliced 3 tb Whipping cream
1 lg Celery root (about 1 lb) Salt
- peeled, cut into 1" chunks Freshly ground pepper
1 lb Mushrooms; trimmed

PUT DRIED MUSHROOMS in small dish. Add boiling water. Set aside to
soak. Heat oil in 4-quart pot. Add onions. Cook over medium heat
until softened, about 5 minutes, stirring often. Add celery root,
half of mushrooms, pear and 4 cups stock. Bring to boil. Simmer,
covered, until celery root is soft, about 25 minutes. Thinly slice
remaining mushrooms. Set aside. Strain solids from liquid, reserving
both. Strain dried mushrooms from liquid, reserving both. Puree
solids and dried mushrooms in processor or in batches in blender
until completely smooth. Return to pot. Stir in cooking and mushroom
liquid, remaining stock and mushroom slices. Simmer, covered, 10
minutes. Stir in cream, and water to thin soup if necessary (it
should be very thick). Adjust seasoning. Heat through but do not
boil. Can be refrigerated as long as 4 days or frozen up to 3 months.
Serve hot.

Makes 11 Cups

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

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