Best Parsnip And Mushroom Soup Recipes

CREAMY WILD MUSHROOM AND PARSNIP SOUP

Creamy Wild Mushroom and Parsnip Soup image

Provided by David Tanis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons butter
2 medium onions, sliced, about 2 cups
2 small parsnips, peeled and chopped
1 small carrot, peeled and chopped
1 thyme branch, plus 1 teaspoon thyme leaves, finely chopped
1 bay leaf
Salt
pepper
6 cups chicken or vegetable broth, more if necessary
2 tablespoons chopped dried morel or porcini mushrooms, soaked in hot water for 15 minutes, then drained
2 tablespoons olive oil
1/2 pound chanterelles or other wild or cultivated mushrooms, in roughly 1/8-inch slices
2 garlic cloves, minced
6 slices day-old baguette
2 tablespoons chopped parsley
Crème fraîche, optional

Steps:

Melt the butter in a deep heavy-bottomed soup pot over medium heat. Add the onions, parsnips, carrot, thyme branch and bay leaf. Season generously with salt and pepper. Cook, stirring frequently, until the onion is soft and lightly browned, about 10 minutes
Add the broth and the soaked dried mushrooms. Bring to a boil, then adjust the heat to a gentle simmer.
Meanwhile, heat the olive oil over high heat in a wide skillet. When the oil is hot, add the chanterelles, stirring with a wooden spoon, allowing them to brown a bit. Season with salt and pepper, then turn the heat to medium and sauté 5 to 7 minutes, until the mushrooms are cooked through. Add the garlic and thyme leaves and cook 1 minute more.
Transfer 1/2 cup of the cooked chanterelles to a small skillet and add the rest to the soup. Let the pot simmer until the parsnips and carrot are quite tender, about 15 to 20 minutes.
Discard the bay leaf and thyme branch. Purée the soup in a blender and strain through a fine-meshed sieve. Thin with more broth if it is too thick, and correct the seasoning. Keep hot.
Warm the reserved mushrooms. Toast the baguette slices lightly and put a spoonful of mushrooms on each.
Ladle the hot soup into bowls. Top each bowl with a mushroom toast, a little chopped parsley, and a drizzle of crème fraîche if you like.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 867 milligrams, Sugar 5 grams, TransFat 0 grams

PARSNIP AND MUSHROOM SOUP

Parsnip and Mushroom Soup image

This is a great lighter soup I came up with on Thanksgiving, trying to find an inventive way to use seasonal vegetables.

Provided by TASTYMEL

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 55m

Yield 30

Number Of Ingredients 13

Ingredients

⅓ cup extra-virgin olive oil
2 large carrots, peeled and chopped
2 celery ribs, chopped
1 white onion, peeled and chopped
3 large portobello mushroom caps, cleaned and chopped
5 (13.75 ounce) cans chicken broth
8 parsnips, peeled and chopped
2 cups fresh shiitake mushrooms, sliced
⅓ cup extra-virgin olive oil
5 cloves garlic, minced
1 bunch fresh tarragon
3 sprigs fresh thyme
1 pinch kosher salt to taste

Steps:

Pour 1/3 cup olive oil into a deep pot, and heat over medium heat. Stir in the carrots, celery, and onion; cook until vegetables can be pierced with a fork, about 5 minutes. Stir in the portobello mushrooms, and cook 5 minutes more. Pour in the chicken broth, and add the parsnips and shiitake mushrooms. Bring the mixture to a boil, then reduce heat to medium, and simmer until the parsnips are soft, about 10 minutes. Remove from the heat.
Place 1/3 cup olive oil in a blender or bowl of a food processor. Add the garlic, tarragon, and thyme, and pulse until well blended. Stir the mixture into the soup. Season to taste with kosher salt.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 9.7 g, Cholesterol 1.6 mg, Fat 5.3 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 343.8 mg, Sugar 3.1 g

CREAMY WILD MUSHROOM AND PARSNIP SOUP

CREAMY WILD MUSHROOM AND PARSNIP SOUP image

Categories Soup/Stew Mushroom

Yield 4-6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons butter
2 medium onions, sliced, about 2 cups
2 small parsnips, peeled and chopped
1 small carrot, peeled and chopped
1 thyme branch, plus 1 teaspoon thyme leaves, finely chopped
1 bay leaf
Salt and pepper
6 cups chicken or vegetable broth, more if necessary
2 tablespoons chopped dried morel or porcini mushrooms, soaked in hot water for 15 minutes, then drained
2 tablespoons olive oil
1/2 pound chanterelles or other wild or cultivated mushrooms, in roughly 1/8-inch slices
2 garlic cloves, minced
6 slices day-old baguette
2 tablespoons chopped parsley
Crème fraîche, optional.

Steps:

Melt the butter in a deep heavy-bottomed soup pot over medium heat. Add the onions, parsnips, carrot, thyme branch and bay leaf. Season generously with salt and pepper. Cook, stirring frequently, until the onion is soft and lightly browned, about 10 minutes 2. Add the broth and the soaked dried mushrooms. Bring to a boil, then adjust the heat to a gentle simmer. 3. Meanwhile, heat the olive oil over high heat in a wide skillet. When the oil is hot, add the chanterelles, stirring with a wooden spoon, allowing them to brown a bit. Season with salt and pepper, then turn the heat to medium and sauté 5 to 7 minutes, until the mushrooms are cooked through. Add the garlic and thyme leaves and cook 1 minute more. 4. Transfer 1/2 cup of the cooked chanterelles to a small skillet and add the rest to the soup. Let the pot simmer until the parsnips and carrot are quite tender, about 15 to 20 minutes. 5. Discard the bay leaf and thyme branch. Purée the soup in a blender and strain through a fine-meshed sieve. Thin with more broth if it is too thick, and correct the seasoning. Keep hot. 6. Warm the reserved mushrooms. Toast the baguette slices lightly and put a spoonful of mushrooms on each. 7. Ladle the hot soup into bowls. Top each bowl with a mushroom toast, a little chopped parsley, and a drizzle of crème fraîche if you like.