Cream of salsify and mushroom soup
This luxurious cream of salsify and mushroom soup is a comforting embrace in a bowl. Salsify, often called "vegetable oyster," brings a unique, subtle nutty sweetness that pairs beautifully with the deep umami of earthy mushrooms. The texture is incredibly smooth and velvety, achieved by blending the sautéed roots, onions, and mushrooms with a rich roux base of butter, flour, and milk. It’s a perfect dish for chilly evenings, offering a sophisticated yet simple meal that feels indulgent without being heavy. Serve it with crusty bread for dipping, and you have an ideal starter for a dinner party or a cozy weeknight supper that warms the soul.
Description
This luxurious cream of salsify and mushroom soup is a comforting embrace in a bowl. Salsify, often called "vegetable oyster," brings a unique, subtle nutty sweetness that pairs beautifully with the deep umami of earthy mushrooms. The texture is incredibly smooth and velvety, achieved by blending the sautéed roots, onions, and mushrooms with a rich roux base of butter, flour, and milk. It’s a perfect dish for chilly evenings, offering a sophisticated yet simple meal that feels indulgent without being heavy. Serve it with crusty bread for dipping, and you have an ideal starter for a dinner party or a cozy weeknight supper that warms the soul.
Ingredients
- 450 Salsify
- 2 Onions, chopped
- 3 Sunflower oil
- 275 Mushrooms, cleaned and roughly chopped
- 1 Olive oil
- 1 Water
- 25 Butter
- 25 Flour
- 1.5 Milk
- Sea salt and black pepper, freshly ground
Directions
- 1 Scrub the salsify thoroughly in plenty of water to remove dirt. Trim off the ends and cut the roots into 1 cm (1/2 inch) lengths.
- 2
In a heavy, covered pan, heat the sunflower oil over medium heat. Add the chopped onions and salsify pieces. Sauté for 10 to 15 minutes, stirring occasionally to prevent sticking, until softened.- 3
While the salsify cooks, heat the olive oil in a separate pan. Add the chopped mushrooms and stew them until they have released their liquid. Reserve this mushroom liquid carefully.- 4
Add the cooked mushrooms to the pan with the salsify and onions. Cover everything with the water and bring to a boil. Reduce heat and simmer for 20 minutes until the vegetables are tender.- 5
In a separate heavy pan, melt the butter over medium heat. Stir in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the reserved mushroom liquid, followed by the milk, until you have a smooth, thick sauce.- 6
Pour the soup liquid and vegetables from the first pan into the pan with the roux sauce. Stir well to combine.- 7
Transfer the mixture to a blender or use an immersion blender to liquidize until completely smooth and creamy.- 8
Season with sea salt and freshly ground black pepper to taste. Serve hot.NoteSalsify is a long, thin, darkly earth-colored root often available in February. It is also known as "vegetable oyster" due to its subtle salt, fishy flavor, or as "poor people's asparagus." When scrubbed, the white flesh is revealed without an obvious outer skin. It can also be found preserved.
For a vegan version, substitute butter with margarine or additional oil, and use plant-based milk.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or milk if the soup has thickened too much.
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