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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

ROASTED CELERY ROOT, POTATO AND WILD MUSHROOM SOUP

serves 4

2 medium celery roots, peeled and diced
2 large baking potatoes, peeled and cubed
to taste salt and pepper
1/4 cup olive oil
4 cups sliced portobello mushrooms
12 fresh shiitake mushrooms
1/4 cup olive oil
to taste salt and pepper
4 cups chicken stock

Preheat oven to 375 degrees.
Place in a roasting pan, celery roots and potatoes. Season with salt and pepper, brush with olive oil, and roast until tender, tossing two to three times.
Sauté mushrooms in olive oil until brown and soft. Season with salt and pepper. Boil 4 cups chicken stock.
Arrange mushrooms in center of plates. Top with potato-celery.
Ladle stock around. Sprinkle with parsley.


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