8 cups vegetable broth
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.
2 cups crimini mushrooms, stems removed and
3 tablespoons butter
3 cups chopped onions (1 softball-sized onion, or 2 baseball-sized)
8 large garlic cloves, chopped
1 tablespoon minced fresh rosemary
1/2 cup all purpose flour
1/2 cup heavy whipping cream
1/2 cup dry Sherry (I prefer a Manzanilla fino. Buy a bottle you'll want to drink the leftovers from)
1/4 cup chopped fresh Italian parsley
Bring the broth to a simmer in a very large pot (at least 6 qt.) over medium heat. While it's heating up, prepare your root vegetables.
Add the carrots, celery root, parsnips, turnip, rutabaga, and both kinds of mushrooms to the broth. Simmer for 7 minutes, stirring very little. In the meantime, chop the onion, garlic, and rosemary.
Strain out the broth, reserving both the vegetables and the broth in separate bowls.
In the same cooking pot, melt the butter. Add the onion, season with salt and pepper and saute over medium heat until the onion just starts to soften and brown. Add the garlic and rosemary and saute two more minutes. Season. Add the sherry and cream, then add back in the reserved broth. Simmer about 8 minutes to reduce. Taste and season as needed.
Add back in all the vegtables and simmer covered for about an hour. As the hour ends, taste frequently for seasoning and to check how the vegetables are doing. The carrots and parsips will be the toughest, so I aim for them to be al-denty and the other veg will ususally be pretty tender without getting mushy.
Adapted from this recipe.