Best 2 Parsnip And Mushroom Soup Recipes

Parsnip and mushroom soup is a delicious and hearty soup that is perfect for a cold winter day. It is made with a combination of parsnips, mushrooms, onions, garlic, and a creamy broth. The parsnips add a slightly sweet flavor to the soup, while the mushrooms add an earthy flavor. The onions and garlic add a savory flavor, and the creamy broth brings it all together. This soup is also very easy to make and can be prepared in under an hour. You can serve it with a side of bread or salad, and it is sure to be a hit with your family and friends.

Here are our top 2 tried and tested recipes!

CREAMY WILD MUSHROOM AND PARSNIP SOUP

Creamy Wild Mushroom and Parsnip Soup image

Provided by David Tanis

Categories dinner, weekday, appetizer

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

Tips:

Choose fresh, high-quality ingredients: Fresh parsnips and mushrooms will give your soup the best flavor. Look for parsnips that are firm and smooth, and mushrooms that are plump and dry.
Roast the parsnips and mushrooms before adding them to the soup: Roasting brings out the natural sweetness of the parsnips and mushrooms, and also helps to caramelize them, which adds a delicious depth of flavor to the soup.
Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich, flavorful taste.
Don't overcook the soup: Parsnips and mushrooms are both delicate vegetables, so it's important to not overcook them. Otherwise, they will become mushy and lose their flavor.
Season the soup to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to taste.

Conclusion:

This parsnip and mushroom soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover parsnips and mushrooms. With its creamy texture, rich flavor, and beautiful presentation, this soup is sure to be a hit with your family and friends. So next time you're looking for a delicious and easy-to-make soup, give this parsnip and mushroom soup a try. You won't be disappointed!