Roasted Celery Root, Potato and Wild Mushroom Soup

• 3 1/2 cups celery root (2 medium-size roots), trimmed, peeled and cut into 1/4-inch cubes
• 2 large baking potatoes, peeled and cut into 1/4-inch dice
• 4 teaspoons salt
• Freshly ground pepper to taste
• Olive oil spray
• 5 Portobello mushrooms, stemmed and thinly sliced
• 25 shiitake mushrooms, stemmed and thinly sliced
• 4 cups chicken broth (see recipe)
• 3 teaspoons minced Italian parsley

1. Preheat oven to 375 degrees.
2. Place the celery root and potatoes in a roasting pan and toss with 2 teaspoons of the salt and pepper to taste.
3. Spray lightly with the olive oil.
4. Roast until tender, tossing from time to time, about 40 minutes.
5. Spray a large, nonstick skillet lightly with olive oil and place over medium heat until hot.
6. Add the mushrooms and saute until browned and softened, about 5 minutes.
7. Place the chicken broth in a saucepan and bring to a simmer.
8. Season with the remaining 2 teaspoons salt.
9. Arrange the mushrooms in the center of 4 soup plates.
10. Mound the celery root and potatoes over the mushrooms.
11. Ladle the broth around the vegetables, sprinkle with parsley and serve immediately.

celery root, baking potatoes, salt, freshly ground pepper, olive oil spray, portobello mushrooms, shiitake mushrooms, chicken broth, italian parsley

Taken from cooking.nytimes.com/recipes/4261 (may not work)