Wild mushroom soup

Ingredients

• Mushrooms

  Shiitake, raw

  650g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  1 clove or 3g

• Butter

  Unsalted

  110g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Water

  Plain, clean water

  1000g

• Extra Large Vegetable Bouillon Cube

  Knorr

  2 cube or 23g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Vinegar

  White Distilled - Wegmans

  15g

• Parsley

  Raw

  1 sprig or 1g

• Celery Root

  Vegetables - Melissa's

  100g

Directions

1. Clean, trim, and chop celery root, and mushrooms. Peel and finely chop shallot and garlic.
2. Sauté chopped vegetables in butter over medium heat in a heavy-bottomed saucepan until golden brown. Save a couple of tablespoons of mushrooms for garnish.
3. Add thyme, vinegar, bouillon cube, and water and bring to a boil. Lower the heat and let it simmer for 15 minutes or until the celery is soft.
4. Add the cream and purée with an immersion blender until you reach the desired consistency. Serve with finely chopped parsley and a few pieces of sautéed mushroom on top.