Cream of salsify and mushroom soup

From: (Rene Gagnaux)
Date: Thu, 4 Nov 1993 11:00:00 +0100
 Categories: Soups
   Servings:  4
    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.

  From: B.Allen, The soup book, M-Papermac, 1993, ISBN 0-333-58224-1

  (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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