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- 10 g
(½oz) dried porcini mushrooms
2tbsp olive oil
- 1
medium onion, finely chopped
- 1
celery stick, finely chopped
- 500 g
(1lb 2oz) celeriac, chopped
- 900 ml
(1½ pints) hot vegetable stock
2tbsp chopped fresh sage
- 2
thick slices wholemeal bread, cut into 1cm (½in) cubes
Extra virgin olive oil for drizzling
- 50 ml
(2fl oz) double cream
Handful curly parsley, roughly chopped
- Step 1
Cover the porcini with boiling water and leave to soak for 10min.
- Step 2
Meanwhile, heat 1tbsp olive oil in a pan and fry the onion and celery until soft but not coloured. Drain the porcini, reserving 300ml (½ pint) of the soaking water - make up with boiling water if necessary. Stir the celeriac and porcini into the pan along with the reserved liquid and stock. Simmer for 10-15min until the celeriac is tender. Blend soup in batches with the sage until smooth. Taste and adjust seasoning.
- Step 3
Gently heat remaining olive oil in a frying pan, then fry the bread cubes until golden to make croutons. Season. Serve soup drizzled with a little oil and cream. Garnish with croutons and parsley.
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Get ahead
Make the soup to the end of step 2, then cool, transfer to a freezerproof container and freeze for up to three months. Defrost overnight in the fridge, then heat gently in a pan until piping hot. Complete the recipe.
Per Serving:
- Calories: 252
- Total carbs: 16 g
- Sugars: 5 g
- Total fat: 19 g
- Saturated fat: 6 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
