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Receta Cream Of Salsify And Mushroom Soup

by Global Cookbook

Ingredientes

450 gm Salsify ( 1 lb) 2 x Onions, minced 3 Tbsp. Sunflower oil 275 gm Mushrooms (9 2/3 ounce), cleaned and roughly minced 1 Tbsp. Extra virgin olive oil

1 lt Water (2 1/8 pints) 25 gm Butter (1 ounce) 25 gm Flour (1 ounce) 1 1/2 dl Lowfat milk (1/4 pint) Sea salt Black pepper, freshly grnd

Direcciones

1. Scrub the salsify in plenty of water, throw away 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 min in a heavy, covered pan. Stir occasionally to prevent sticking, as salsify is dry. Meanwhile stew the mushrooms in the extra virgin olive oil till they have given off their liquid, reserve the liquid and add in the mushrooms to the salsify and onions. Cover with the water and bring to the boil; simmer for 20 min. In a heavy pan, heat the butter, stir in the flour and gradually add in first the mushrooms-liquid, then the lowfat milk. When you have a thick sauce, slowly stir in the liquid from the soup, add in 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 possibly as
2. "poor people's asparagus")

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