Soup & Stew
4 servings
10 minutes
45 minutes
Chef Chris Faulkner
1 pound Gobo Root
2 whole organic yellow onions, chopped
3 tablespoons safflower oil
9 ounces Shiitake mushrooms, cleaned and roughly chopped
1 tablespoon olive oil
2 cups water
1 ounce butter
1 ounce flour
1/4 cup milk
Sea salt to your taste
Fresh ground pepper to your taste
Scrub the Gobo Root in plenty of water, discard the ends of the roots and cut into 1 cm (1/2 inch) lengths.
Soften the onions with the Gobo Root in the sunflower oil for 10-15 minutes in a heavy, covered pan.
Stir occasionally to prevent sticking, as Gobo Root is dry.
Meanwhile stew the mushrooms in the olive oil until they have given off their liquid, reserve the liquid and add the mushrooms to the Gobo Root and onions.
Cover with the water and bring to the boil; simmer for 20 minutes.
In a heavy pan, melt the butter, stir in the flour and gradually add first the mushrooms-liquid, then the milk.
When you have a thick sauce, slowly stir in the liquid from the soup, add the vegetables and liquids.
Season with salt and pepper to taste.
