Celery Root & Parsnip Soup with Oyster Mushrooms Class#A16036
December 15, 2017 by Chef Patrice
Winter is the best time of the year for this delicious soup. It’s served with warm croutons and black truffle oil. This dish will definitely make you feel warm and cozy!
This class also features a recipe for Baked Fish “En Papillote” Potatoes with Butter and Parsley.