Celery Root and Mushroom Soup from JKG Farms

Serves 6 to 8

3 tbsp butter
2 large portobello mushrooms, stemmed and caps thinly sliced
1 leek, chopped
1 celery stalk, chopped
1/2 tsp dried tarragon
4 cups peeled and cubed celery root
salt and pepper
4 cups chicken stock
1 cup heavy cream
1/4 cup chopped celery leaves

In a large saucepan heat 2 tbsp butter. Cook mushrooms until edges are brown, about 8 minutes, and remove with a slotted spoon. Set aside. Add remaining butter to pot and cook leek and celery until wilted. Stir in tarragon, celery root and stock. Bring to a boil, then partially cover and simmer 20 minutes or until celery root is tender. In a blender or food processor puree mixture in batches. Return to pot and stir in cream until well blended. Add portobellos and reheat gently. Taste for salt and pepper. Serve sprinkled with celery leaves.

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