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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. 


Roasted-Mushroom-Parsnip-Soup-ChezUs-e1513039528149
Roasted-Mushroom-Parsnip-Soup-ChezUs-e1513039528149

Roasted Mushroom Parsnip Soup

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

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
Monterey Mushrooms blue and white logo

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.

Harness Plant Power in Your Kitchen

At Monterey Mushrooms, we believe in creating sustainable products that don’t sacrifice taste or quality in the kitchen.

This is why we’re celebrating sustainability by bringing you a new collection of plant-forward recipes highlighting the sustainable mushroom in our Plant Power Cookbook: Powerhouse Mushroom Recipes for the Plant-Forward Chef.

Download your free cookbook and go green in your kitchen today!

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Monterey Mushrooms

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