285 g (10 oz) chestnut mushrooms
1 celeriac, peeled and chopped
1 tbsp oil
1/2 onion
850 ml (26fl oz) chicken stock
425 ml (3/4 pint) milk
cream
salt and pepper
1 celeriac, peeled and chopped
1 tbsp oil
1/2 onion
850 ml (26fl oz) chicken stock
425 ml (3/4 pint) milk
cream
salt and pepper
method
1. Melt the butter with the oil and soften onion. Stir in the peeled and chopped celeriac and roughly chopped chestnut mushrooms.
2. Cook for 5 minutes and then pour in the chicken stock.
3. Bring to the boil and simmer for 15 - 20 minutes.
4. Blend in a liquidiser and add the milk.
5. Season well and serve hot with a swirl of cream.
2. Cook for 5 minutes and then pour in the chicken stock.
3. Bring to the boil and simmer for 15 - 20 minutes.
4. Blend in a liquidiser and add the milk.
5. Season well and serve hot with a swirl of cream.
serving amount
serves: 4
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