Cream Of Salsify and Mushroom Soup
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)
Ingredients
- 450g salsify ( 1 lb)
- 2onions, chopped
- 3tbsp sunflower oil
- 275g mushrooms (9 2/3 oz),
- 1l water (2 1/8 pints)
- 25g butter (1 oz)
- 25g flour (1 oz)
- 11/2 dl milk (1/4 pint)
Directions
- 1
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
- 2
Soften the onions with the salsify in the sunflower oil for 10 .
- 3
15 minutes in a heavy, covered pan
- 4
Stir occasionally to prevent sticking, as salsify is dry
- 5
Meanwhile stew the mushrooms in the olive oil until they have given off their liquid, reserve the liquid and add the mushrooms to the salsif
- 6
Cover with the water and bring to the boil
- 7
simmer for 20 minutes
- 8
In a heavy pan, melt the butter, stir in the flour and gradually add first the mushrooms-liquid, then the milk