Roasted Mushroom Parsnip Soup

As the nights get darker and colder, there's nothing quite like staying in and enjoying a nice bowl of warming soup. Made with a delicious blend of parsnips and mushrooms, this is a recipe you're sure to come back to all winter long. Make a big batch and store some in the freezer for an easy dinner.

Thanks to the Mushroom Council's easy recipe, you can enjoy this soup for a quick lunch or a simple dinner. 


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Roasted Mushroom Parsnip Soup


  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Yield: serves 6-8

Description

As the nights get darker and colder, there's nothing quite like wrapping up warm and enjoying a nice bowl of warming soup. Made with a delicious blend of parsnips and mushrooms, this is a recipe you're sure to come back to all winter long. 

Thanks to the Mushroom Council's easy recipe, you can enjoy this soup for a quick lunch or a simple dinner.


Ingredients

  • 1 pound crimini mushrooms, cleaned and cut into quarters
  • 1 pound parsnips, peeled and cut into 1″ pieces
  • 3 tablespoons + 2 teaspoons olive oil
  • 1/3 cup leek, whites only, thinly sliced
  • 1 clove garlic, smashed 1 teaspoon dried thyme
  • 5 cups vegetable stock
  • 1/4 pound shiitake mushrooms, cleaned and thinly sliced
  • 2 tablespoons olive oil
  • 1 clove garlic, finely minced
  • sprigs of thyme
  • kosher salt, to taste
  • black pepper to taste

Instructions

  1. Preheat the oven to 425.
  2. Place the parsnips on a baking sheet, drizzle 1 tablespoon of olive oil over the top and toss to mix. Roast for 15 minutes.
  3. Remove the parsnips from the oven and add the mushrooms. Drizzle the remaining 2 tablespoons of olive oil over the top, using a spoon stir to mix. Roast for 15 minutes.
  4. In a dutch oven heat 2 teaspoons of olive oil over medium low heat, then add the leeks. Stir and cook until soft, about 3 – 5 minutes.
  5. Add 1 of the cloves of garlic (the smashed one). Stir.
  6. Then add the mushroom mixture, thyme and the stock. Stir.
  7. Bring to a boil, then lower the heat to a very low simmer and cook for 30 minutes.
  8. Let cool for 5 minutes.
  9. Using a food processor, in batches puree the mixture until smooth.
  10. Return to the dutch oven. Season with salt and pepper then gently reheat over very low heat.
  11. In a small saucepan heat the 2 tablespoons of olive oil over medium low heat. Add the shiitake mushrooms, stir and cook until lightly golden. This will take about 5 minutes. Stir in the garlic and season with salt and pepper.
  12. To serve place some of the soup in a soup bowl, garnish with some of the shiitake mushrooms and a sprig of thyme.
Roasted-Mushroom-Parsnip-Soup-ChezUs-e1513039528149
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Roasted Mushroom Parsnip Soup


  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Yield: serves 6-8

Description

As the nights get darker and colder, there's nothing quite like wrapping up warm and enjoying a nice bowl of warming soup. Made with a delicious blend of parsnips and mushrooms, this is a recipe you're sure to come back to all winter long. 

Thanks to the Mushroom Council's easy recipe, you can enjoy this soup for a quick lunch or a simple dinner.


Ingredients

  • 1 pound crimini mushrooms, cleaned and cut into quarters
  • 1 pound parsnips, peeled and cut into 1″ pieces
  • 3 tablespoons + 2 teaspoons olive oil
  • 1/3 cup leek, whites only, thinly sliced
  • 1 clove garlic, smashed 1 teaspoon dried thyme
  • 5 cups vegetable stock
  • 1/4 pound shiitake mushrooms, cleaned and thinly sliced
  • 2 tablespoons olive oil
  • 1 clove garlic, finely minced
  • sprigs of thyme
  • kosher salt, to taste
  • black pepper to taste

Instructions

  1. Preheat the oven to 425.
  2. Place the parsnips on a baking sheet, drizzle 1 tablespoon of olive oil over the top and toss to mix. Roast for 15 minutes.
  3. Remove the parsnips from the oven and add the mushrooms. Drizzle the remaining 2 tablespoons of olive oil over the top, using a spoon stir to mix. Roast for 15 minutes.
  4. In a dutch oven heat 2 teaspoons of olive oil over medium low heat, then add the leeks. Stir and cook until soft, about 3 – 5 minutes.
  5. Add 1 of the cloves of garlic (the smashed one). Stir.
  6. Then add the mushroom mixture, thyme and the stock. Stir.
  7. Bring to a boil, then lower the heat to a very low simmer and cook for 30 minutes.
  8. Let cool for 5 minutes.
  9. Using a food processor, in batches puree the mixture until smooth.
  10. Return to the dutch oven. Season with salt and pepper then gently reheat over very low heat.
  11. In a small saucepan heat the 2 tablespoons of olive oil over medium low heat. Add the shiitake mushrooms, stir and cook until lightly golden. This will take about 5 minutes. Stir in the garlic and season with salt and pepper.
  12. To serve place some of the soup in a soup bowl, garnish with some of the shiitake mushrooms and a sprig of thyme.

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