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Celeriac and Mushroom Soup Recipe

Ashley Fahr


Although it's never easy to pack up your shorts and tee-shirts and say hello to winter, settling down with a hot bowl of your favorite soup at least eases the pain.  If you're looking for something new, try a soup with celeriac (also known as celery root), which posesses similar acidity and sweetness to celery stalks, in addition to an earthy undertone which puts it in a league of its own. 


1 tablespoon olive oil

1 small celeriac, peeled and cut into 1-inch cubes

1 small potato, peeled and cut in half

6 ounces (about 200 grams) white mushrooms

1 cup nonfat or whole milk

Salt and pepper to taste


Chop 2 mushrooms into small dice; thinly slice the remaining mushrooms. Heat the olive oil in a medium saucepan over medium heat. Then add the celeriac, sliced mushrooms, potato, and a pinch of salt. Let the vegetables sweat until slightly softened, about 5 minutes.

Add the milk (depending on the size of your vegetables, you may need to add more than 1 cup - it should be enough to cover almost all of the vegetables) and bring to a simmer. Then cook, covered, until a fork pierces easily through the celeriac, about 20 minutes.

Using a food processor or a handheld mixer, process the soup until a puree is formed. Bring back over heat and adjust the seasoning (you may add more milk if you'd like to thin it out). Garnish with remaining chopped mushrooms.