What this soup has is lots of flavor. It has celery root in it, for one, and mushrooms, and Poblano chiles. Those three things are very much umami flavors in my book, although I don’t know that the umami experts would agree with me except for mushrooms. It has a total of 1/4 cup of cream, and you could easily use half and half or whole milk if you don’t want the extra butterfat.
I’d intended to maybe use some chicken or turkey in it, but it tasted so darned good without it, I decided to leave it as-is. It was a simple-enough soup to make – I cooked the celery root, potato and garlic together in chicken broth until they were both fork tender. Then I whizzed it up with my immersion blender – a few extra little chunks of potato aren’t a bad thing. If you really want it to be smooth, put it all in the blender and blend and blend.
While all that was cooking I chopped up a ton of mushrooms (I made a double batch) and roasted two poblanos, let them rest covered with foil, then peeled off all the skin and chopped them up in little pieces. I added dried thyme and the heavy cream. I could have sautéed the mushrooms in butter and made it taste richer, but I already knew it was going to be good, so I just sliced the fresh mushrooms and added them to the soup. I have a jar of “mushroom base,” a paste that’s just like the chicken base I buy from Penzey’s, except this one came from Surfas, the pro cooking store we have in our area. The corn adds just a little bit of different texture. And I wasn’t so sure I would like the Manchego, but as the saying goes, it was “brilliant” in this soup. I’d definitely use that again. You know, some cheeses don’t melt well – they turn into a kind of grainy texture. Not so with the Manchego, and it has a rather nutty flavor to begin with. It was perfect with this soup.
The recipe doubled makes a lot. We had it for dinner at least twice (3 of us, my cousin is visiting) and twice for lunch as well. I also added some chopped up bratwurst (it was already cooked, so just chunked it up and heated it through). The recipe below shows it without meat, but with optional items. Bacon was also an optional item. I found this recipe online, but I can’t locate the source I used, but she/he (whomever wrote the post I read) had added celery root, which is what attracted me to it. The original of this recipe is on Rick Bayless’ website.
What’s GOOD: the textures and deep flavors in this soup are great. The celery root is indistinguishable, but I think if it weren’t in this, it wouldn’t be nearly as good as it is. The mushrooms add lots of flavor too. And I’m sure the mushroom (soup) base I added in also provided depth of flavor. You can fix this totally vegetarian easily enough. We had it without meat and also with Bratwurst. It’s a real winner of a soup. We all liked it a LOT.
What’s NOT: for me, it’s only that it’s a more carbohydrate-centric soup that I usually make. But celery root is not as carb-heavy as potatoes. The soup is mostly chicken broth (and mushroom broth) with the potatoes and celery root adding some heft to the brothy part.
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Mushroom Potato Crema with Roasted Poblano, Corn & Manchego
Recipe By: Adapted from a Rick Bayless recipe
Serving Size: 4
4 medium Yukon Gold potatoes — (about 1 pound total) cut into roughly 1-inch pieces, or thin-skinned red potatoes
1 pound celery root — peeled, cut in 1″ chunks
3 whole garlic cloves — peeled and halved
6 cups chicken broth — or vegetable broth
2 teaspoons mushroom base — Custom Culinary “Mushroom Base” or other chicken soup base (paste)
1 large poblano pepper
8 ounces mushrooms — sliced 1/4-inch thick, about 3 cups
1 cup corn kernels — fresh or frozen
1 teaspoon dried thyme
1/4 cup heavy cream
Salt to taste
Bratwurst sausage (optional) cut into small bite-sized pieces
1 1/2 cups Manchego cheese — grated
1/4 cup cilantro — chopped, for garnish
2-3 slices bacon, chopped, fried, drained (for garnish – optional)
1. Add the potatoes, celery root and garlic to a medium (3-quart) saucepan, pour in half of the broth and set over high heat. When the liquid boils, reduce the heat to medium-low and simmer briskly until the vegetables are tender, about 15 minutes.
2. While they are cooking, roast the poblano – core the pepper, cut into 3 pieces on the flat sides, and broil 4 inches below the element, turning regularly until blistered and blackened all over, about 10 minutes. Cover with foil and allow to cool. With your fingers, rub the blackened skin off the chiles. Cut into 1/4-inch pieces.
3. When the potatoes and celery root are tender, use an immersion blender to puree the soup base (or use stand blender) and return to the pan. Add the remaining broth, mushrooms, poblano, corn and thyme. Simmer 10 minutes over medium heat.
4. Add cream, then taste and season with salt. Add optional items if using and grated cheese. Stir and heat through. Ladle the soup into bowls and sprinkle with cilantro.
5. Notes: optional versions – though the original soup is vegetarian when made with vegetable broth, it doesn’t have to be. Ham, ham hocks, bacon and chorizo are all wonderful in this soup—start with about 4 ounces. As is crab. The corn can be easily replaced by other vegetables that offer a contrast in taste and texture: small fresh fava beans, peas, 1-inch lengths of green beans. Use about the same volume measure. Can also be made with half potatoes and half parsnips or young turnips, or rutabaga. For the adventuresome: use bacon drippings to sauté a heaping cup of cubed cleaned nopal cactus pieces until all their liquid has evaporated; add them, with the bacon, just before serving.
Per Serving: 544 Calories; 30g Fat (49.2% calories from fat); 36g Protein; 35g Carbohydrate; 5g Dietary Fiber; 84mg Cholesterol; 1775mg Sodium (use low-sodium chicken broth to bring this down).

Toffeeapple
said on January 1st, 2014:
That sounds perfect. I have just finished my pot of vegetable stew which included some Savoy cabbage and red lentils. I was not aware that cactus was edible…
I wish you and Dave a new year full of peace and good health.
Thank you, Toni-Anne. We just finished the batch of soup – I had it for lunch for 3 days in a row and I didn’t tire of it. I don’t eat cactus, but it is sold in our local grocery stores, fresh. I don’t think I’ve ever eaten it. Happy New Year to you as well. . . carolyn t