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This hearty and flavorful combination is elegantly finished with white wine.
3 tablespoons Tuscanini Olive Oil
3 large onions, diced
1 large or 2 small celery roots, chopped
2 pounds (910 grams) fresh white mushrooms, chopped
1 potato, chopped
6 stalks celery, peeled and chopped
chicken or vegetable broth, to cover
2 tablespoons Gefen Salt
1 teaspoon pepper
white wine, such as Baron Herzog Late Harvest Chenin Blanc, for serving (optional)
toasted walnut pieces, for garnish
fresh parsley, for garnish
Heat the oil in a pan and sauté the onions and celery root for about 30 minutes, until softened. Stir constantly to avoid burning. Add mushrooms, potato, and celery. Sauté for another 10–15 minutes.
Cover the vegetables with chicken or vegetable broth and allow to simmer until all vegetables have softened. Add salt and pepper. If too thick, add water.
If desired, add some white wine into the soup before serving for a gourmet effect. Top with toasted walnut pieces and fresh parsley.
Styling and photography by Chay Berger. Food prep by Leah Hamoui.
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