Roasted Mushroom Parsnip Soup
This creamy soup is rich, smooth, and believe it or not, doesn't contain any dairy. It's a scrumptious and savory option for lunch or dinner. Recipe courtesy of Chez Us
Ingredients
Instructions
  1. Preheat the oven to 425. Place the parsnips on a baking sheet, drizzle 1 tbsp of olive oil over the top and toss to mix. Roast for 15 minutes.
  2. Remove the parsnips from the oven and add the crimini mushrooms. Drizzle the remaining 2 tbsp of olive oil over the top, using a spoon stir to mix. Roast for 15 minutes.
  3. In a dutch oven heat 2 tsp of olive oil over medium-low heat, then add the lees. Stir and cook until soft, about 3-5 minutes.
  4. Add 1 of the cloves of garlic minced. Stir. Then add the mushroom mixture, thyme, and the stock. Stir.
  5. Then add the mushroom mixture, thyme, and the stock. Stir.
  6. Bring to boil, then lower the heat to a very low simmer and cook for 30 minutes. Let cool for 5 minutes.
  7. Using a food processor, in batches puree the mixture until smooth.
  8. Return to the dutch oven. Season with salt and pepper then gently reheat over very low heat.
  9. In a small saucepan heat the 2 tbsp of olive oil over medium-low heat. Add the sliced shiitake mushrooms, stir and cook until lightly golden. This will take about 5 minutes. Stir in the garlic and season with salt and pepper.
  10. To serve, place some of the soup in the soup bowl, garnish with some of the shiitake mushrooms and a sprig of thyme.

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