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Print this Recipe    Cream Salsify

Cream of Salsify and Mushroom Soup
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.

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