*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  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)
   25       g            Flour (1 oz)
    1 1/2   dl           Milk (1/4 pint)
                         Sea salt
                         Black pepper, freshly ground
   Scrub the salsify in plenty of water, discard 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 minutes in a heavy, covered pan.
   Stir occasionally to prevent sticking, as salsify is
   dry. Meanwhile stew the mushrooms in the olive oil
   until they have given off their liquid, reserve the
   liquid and add the mushrooms to the salsify and
   onions. Cover with the water and bring to the boil;
   simmer for 20 minutes. In a heavy pan, melt the
   butter, stir in the flour and gradually add first the
   mushrooms-liquid, then the milk. When you have a thick
   sauce, slowly stir in the liquid from the soup, add
   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 as “poor
   people’s asparagus”)
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