Celery and Shroom: Katherine Heigl, Head Chef

On this episode we cover the New Year's Eve kitchen, talk about the most Alaskan thing we saw this week, and a creamy celery and mushroom soup! Follow along for a fun how to or grab the recipe from right here. Ingredients in order: 1/4 cup butter, 8 bunches of celery, 1 onion. Sautéed until translucent. Add 8 cups water. Bring to boil then puree. In a soup pot add 2 diced onions, 5 diced carrots, and 6 cups diced mushrooms. Cook in 1/2 cup butter until soft. Add little less than 1/2 cup flour. Cook until tan in color then add celery stock. Add chicken bullion and water until consistency is right, about 4 cups. Once brought to a boil add heavy cream. Serve warm and topped with sautéed mushrooms for extra mushroom flavor! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. <a href="https://anchor.fm/app">https://anchor.fm/app</a> Support this podcast: <a href="https://anchor.fm/tgikpod/support" rel="payment">https://anchor.fm/tgikpod/support</a>