Cream Of Salsify And Mushroom Soup Recipe

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Servings: 4


Cost per serving $1.50 view details


  1. Scrub the salsify in plenty of water, throw away 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 min in a heavy, covered pan. Stir occasionally to prevent sticking, as salsify is dry. Meanwhile stew the mushrooms in the extra virgin olive oil till they have given off their liquid, reserve the liquid and add in the mushrooms to the salsify and onions. Cover with the water and bring to the boil; simmer for 20 min. In a heavy pan, heat the butter, stir in the flour and gradually add in first the mushrooms-liquid, then the lowfat milk. When you have a thick sauce, slowly stir in the liquid from the soup, add in the vegetables and liquidize. Season with salt and pepper to taste. (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 possibly as
  2. "poor people's asparagus")


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Nutrition Facts

Amount Per Serving %DV
Serving Size 490g
Recipe makes 4 servings
Calories 302  
Calories from Fat 169 56%
Total Fat 19.18g 24%
Saturated Fat 4.78g 19%
Trans Fat 0.0g  
Cholesterol 13mg 4%
Sodium 71mg 3%
Potassium 664mg 19%
Total Carbs 29.79g 8%
Dietary Fiber 4.9g 16%
Sugars 3.22g 2%
Protein 6.53g 10%
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