1/2 ounce Dried Porcini Mushrooms
soaked in 1/2 cup warm water
1/3 cup Shallots
1 tablespoon Olive Oil
2 Celery Root
(about 3 pounds) peeled trimmed and cut into 1 inch cubes
1/2 teaspoon Salt
1 cup Non Fat Chicken Broth or Vegetable Broth
1/3 cup Sun Dried Roma Tomatoes
1 tablespoon Horseradish Root
(more or less to taste) finely grated
Freshly Ground White Pepper
2 tablespoons Chives
Soak the dried mushrooms in a bowl with the water for at least 40 minutes.
Strain the water through cheesecloth and pour into a large saucepan.
Roughly chop the mushrooms and set aside.
Heat olive oil in a non-stick sauté pan and sauté the shallots until soft and just starting to brown, about 4 minutes.
Add the mushrooms and sauté until they give up their juices and just begin to brown.
Remove from heat and set aside.
Drain the water and return the celery root to the pan.
Pour in the broth and simmer over medium heat, stirring occasionally to prevent sticking, until most of the broth is absorbed, about 10 minutes.
Remove from the heat. Puree in a food mill, return to the pan.
Stir in the shallot mushroom mixture, sun-dried tomatoes and horseradish.
Season to taste with salt and white pepper. Garnish with chives.