FBD

Cream of Salsify and Mushroom Soup

A silky, textured soup combining earthy salsify root and mushrooms in a creamy béchamel base.

FrenchVegetarianIntermediate50 minBy Northstar

Ingredients

Servings
4
  • 1 lb salsify, peeled and sliced
  • 2 whole onions, chopped
  • 2 tbsp sunflower oil
  • 8 oz mushrooms, sliced
  • 1 tbsp olive oil
  • 2 0.5 cup water
  • 2 tbsp butter
  • 0.3 cup all-purpose flour
  • 1 0.3 cup milk
  • 0 to taste salt
  • 0 to taste black pepper

Instructions

  1. 1

    Cook the onions in sunflower oil over medium heat until softened.

  2. 2

    Add salsify and water; simmer for 20 minutes until the salsify is tender.

  3. 3

    Meanwhile, sauté the mushrooms in olive oil until golden; set aside.

  4. 4

    In a separate saucepan, melt butter, whisk in flour, then gradually add milk to make a smooth béchamel sauce.

  5. 5

    Combine the salsify mixture with the mushrooms and béchamel sauce.

  6. 6

    Blend partially to create a textured (not fully smooth) soup.

  7. 7

    Season with salt and pepper and serve.

Tags

soupfrenchvegetariancreamymushroomamericansoup-recipes-1salsify