Preparation time: approx. 20 minutes (plus cooking and frying time)
Per portion approx. 125 kcal / 525 kJ
3 g P, 11 g F, 12 g CH
330 g celeriac
800 ml vegetable stock
8 tbsp cream
200 g oyster mushrooms
4 tbsp vegetable oil
chives to garnish
1 Wash and peel the celeriac and cut into pieces. Bring the vegetable stock to the boil and cook the celeriac for about 10 minutes. Purée, then season
with salt and pepper. Whip the cream and fold into the soup.
2 Wipe the oyster mushrooms with damp kitchen paper, then trim and chop. Stir fry in the hot oil for 5 minutes. Season with salt and pepper. Put the mushrooms in the soup and garnish with the sliced chives.