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Recipe by: sofiane
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See below ingredients and instructions of the recipe
1 oz Dried mushrooms
1/2 c Boiling water
1 tb Vegetable oil
2 lg Spanish onions; sliced
1 lg Celery root (about 1 lb)
- peeled, cut into 1" chunks
1 lb Mushrooms; trimmed
1 lg Pear; peeled, cored,
- cut into 1-in pieces
6 c Chicken stock or broth
3 tb Whipping cream
Salt
Freshly ground pepper
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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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