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
- 1lb crimini mushroomscleaned and cut into quarters
- 1lb parsnipspeeled and cut into 1" pieces
- 3tbsp olive oil
- 2tsp olive oil
- 1/3cup leekwhites only, thinly sliced
- 1clove garlicsmashed
- 1tsp dried thyme
- 5cups vegetable stock
- 1/4 lb shiitake mushroomscleaned and thinly sliced
- 2tbsp olive oil
- 1clove garlicfinely minced
- severalsprigs thyme
- kosher saltto taste
- black pepperto taste
Instructions
- 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.
- 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.
- 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.
- Add 1 of the cloves of garlic minced. Stir. Then add the mushroom mixture, thyme, and the stock. Stir.
- Then add the mushroom mixture, thyme, and the stock. Stir.
- Bring to boil, then lower the heat to a very low simmer and cook for 30 minutes. Let cool for 5 minutes.
- Using a food processor, in batches puree the mixture until smooth.
- Return to the dutch oven. Season with salt and pepper then gently reheat over very low heat.
- 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.
- To serve, place some of the soup in the soup bowl, garnish with some of the shiitake mushrooms and a sprig of thyme.