Celeriac, Potato, and Mushroom soup

As the cold days start up here in Vermont I am ready to start experimenting with soups and stews. The farm share we have been receiving has been great in inspiring me to try new recipes.

This recipe was delicious and something I have never tried before. The ingredients in my farm share that I wanted to use up were potatoes, celeriac, and mushrooms.

Chop the potatoes and set aside.

Peel the celeriac with a vegetable peeler and chop - add to the potatoes.

Drizzle with olive oil, sprinkle with black pepper and salt and mix together.

Roast the potato and celeriac at 375 degrees for 45 minutes or until golden.

Meanwhile slice some (~15-20) baby portabello mushrooms - discard the stems.

 

Heat 4 cups of broth (any kind will do) and keep warm on low heat while everything cooks.

 

Right before the potato and celeriac are done saute the mushrooms in olive oil.

 Place a spoonful of mushrooms in the bowl. Top with the roasted potato and celeriac. Ladle your broth on top - Enjoy!