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Celery Root And Cèpe Soup

soups, vegetables

2 pkg (1/3 oz) dried cèpes or porcini
2 cups hot water
2 onions
2 baseball-size celery roots
2 tablespoons (each) butter and olive oil
2 teaspoons salt
freshly ground pepper
1 cup water plus more for thinning
1 cup light cream
fried croutons for garnish; optional

This is a sophisticated. rich soup that has its origins in central Europe. Croutons, while not essential, provide an interesting contrast in texture to the soup. Cèpes are wild mushrooms known to Italians as porcini. Place mushrooms in a bowl and pour hot water over top. Let stand 20 minutes. Peel and dice onions and celery roots. In a large skillet with a lid, heat butter and oil over medium low. Add onions and celery roots and cook gently, covered, for 15 minutes. Add mushrooms and soaking water and continue to cook, covered, until the vegetables are very soft. Add salt and pepper to taste. Purée in blender or food processor with 1 cup water. Return to pan and add cream. Heat gently; if too thick add up to 1 cup more water. Pour soup into serving bowls and garnish with croutons, if using.

Contributor: President's Choice Magazine - November, 1998

Yield: 6 servings

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