Preheat oven to 400°F.

Roast the celery:

• Cut the celery into thirds and arrange on a baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Transfer to the oven for 30 minutes.

Cook the mushrooms and potatoes:

• Heat the remaining 1 tablespoon oil in a large pot. Add the mushrooms and cook for 8-10 minutes. Season with salt and pepper.
• Add the potatoes and cook for 5 minutes. Season with salt, and pepper, and add the dry thyme. Cook for 1 minute until fragrant.

Simmer the soup:

• Pour in the water and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender.

Blend the potatoes and celery:

• Once the potatoes are fork-tender, scoop out half them from the pot and transfer them to a food processor. Add roasted celery and a few spoonfuls of the hot broth and blend until puréed.

Cook the pasta:

• Bring the soup back to a boil. Add the elbows and puréed celery and potatoes and cook until the pasta is al dente. Taste and season with salt and pepper.

To serve:

• Ladle the soup into bowls. Garnish with dill, silk chili, and a drizzle of extra virgin olive oil if you like. Enjoy!