Creamy Celeriac And Potato Soup

• 1/3 cup dried morel mushrooms, rinsed
• 2 tbsp butter
• 1 1/2 lb potatoes, peeled, diced, a little set aside for garnish
• 1 1/2 lb celeriac, peeled, diced
• 1 pinch grated nutmeg
• 5 cups vegetable stock
• 7 oz celery, trimmed, thinly sliced
• 1 cup heavy cream

1. Soak morels in warm water for 30 mins.
2. Meanwhile, heat butter in a large saucepan. Saute potatoes and celeriac for 4-5 mins. Sprinkle with nutmeg then add stock. Cover and simmer for 18-20 mins.
3. Blanch celery and reserved potatoes in boiling, salted water for 5-6 mins. Drain.
4. Season soup then puree using a hand blender until smooth. Add 3/4 cup heavy cream and morels. Gently heat. Divide between 6 serving bowls then top each with blanched potatoes and celery. Swirl in cream.

morel mushrooms, butter, potatoes, celeriac, nutmeg, vegetable stock, celery, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/29981 (may not work)