*  Exported from  MasterCook  *
 
                       MUSHROOM-AND-CELERY ROOT SALAD
 
 Recipe By     : 
 Serving Size  : 11   Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       oz           Dried mushrooms
      1/2   c            Boiling water
    1       tb           Vegetable oil
    2       lg           Spanish onions -- sliced
    1       lg           Celery root (about 1 lb)
                         - peeled, cut into 1 chunks
    1       lb           Mushrooms -- trimmed
    1       lg           Pear -- peeled, cored,
                         - cut into 1-in pieces
    6       c            Chicken stock or broth
    3       tb           Whipping cream
                         Salt
                         Freshly ground pepper
 
   PUT DRIED MUSHROOMS in small dish. Add boiling water. Set aside to soak.
   Heat oil in 4-quart pot. Add onions. Cook over medium heat until softened,
   about 5 minutes, stirring often. Add celery root, half of mushrooms, pear
   and 4 cups stock. Bring to boil. Simmer, covered, until celery root is
   soft, about 25 minutes. Thinly slice remaining mushrooms. Set aside. Strain
   solids from liquid, reserving both. Strain dried mushrooms from liquid,
   reserving both. Puree solids and dried mushrooms in processor or in batches
   in blender until completely smooth. Return to pot. Stir in cooking and
   mushroom liquid, remaining stock and mushroom slices. Simmer, covered, 10
   minutes. Stir in cream, and water to thin soup if necessary (it should be
   very thick). Adjust seasoning. Heat through but do not boil. Can be
   refrigerated as long as 4 days or frozen up to 3 months. Serve hot. Makes
   11 Cups
  
 
 
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