Ingredients

6 cups water

2 tablespoons vegetarian bouillon base

2 very large carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces

1 large celery root (celeriac), peeled, cut into 1/2-inch pieces

2 large parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces

1 large rutabaga, peeled, cut into 1/2-inch cubes

1 turnip, peeled, cut into 1/2-inch cubes

1 ounce dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed

3 tablespoons butter

3 cups chopped onions

4 large garlic cloves, chopped

1/2 teaspoon minced fresh rosemary

1/2 cup all purpose flour

1/4 cup heavy whipping cream

2 tablespoons imported dry Sherry

1/4 cup chopped fresh Italian parsley

Biscuits:

• 2 1/4 cups unbleached all purpose flour
• 1 tablespoon baking powder
• 2 teaspoons minced fresh rosemary
• 1 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, diced
• 1 1/3 cups (or more) chilled buttermilk

Description

Serve As A Side Dish Or A Vegetarian Main Course. Look For Bouillon Base In The Market?s Soup Section Or Order It From Amazon.com.

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