Cream Of Salsify And Mushroom Soup

* Exported from MasterCook *

CREAM OF SALSIFY AND MUSHROOM SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
450 g Salsify ( 1 lb)
2 Onions, chopped
3 tb Sunflower oil
275 g Mushrooms (9 2/3 oz),
-- cleaned and roughly
-- chopped
1 tb Olive oil
1 l Water (2 1/8 pints)
25 g Butter (1 oz)
25 g Flour (1 oz)
1 1/2 dl Milk (1/4 pint)
Sea salt
Black pepper, freshly ground

Scrub the salsify in plenty of water, discard the ends
of the roots and cut into 1 cm (1/2 in) lengths.
Soften the onions with the salsify in the sunflower
oil for 10 ... 15 minutes in a heavy, covered pan.
Stir occasionally to prevent sticking, as salsify is
dry. Meanwhile stew the mushrooms in the olive oil
until they have given off their liquid, reserve the
liquid and add the mushrooms to the salsify and
onions. Cover with the water and bring to the boil;
simmer for 20 minutes. In a heavy pan, melt the
butter, stir in the flour and gradually add first the
mushrooms-liquid, then the milk. When you have a thick
sauce, slowly stir in the liquid from the soup, add
the vegetables and liquidize. Season with salt and
pepper to taste. (Salsify is a long, thin, darkly
earth-coloured root, can be found in greengrocers's
shops in February, also available as preserved ; when
scrubbed, it is revealed to be white whithout an
obvious outer skin. Also known as "vegetable oysters"
~ some curiously salt, fishy flavour - or as "poor
people's asparagus")



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