CREAMY WILD MUSHROOM AND PARSNIP SOUP
Provided by David Tanis
Categories dinner, weekday, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
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
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Zani Jv Rensburg
[email protected]I followed the recipe exactly and the soup turned out great. I would definitely make it again.
Naol Feleke
[email protected]This soup is a bit bland. I would recommend adding more salt and pepper to taste.
All amin Mia
[email protected]I've made this soup several times now and it's always a hit. It's a great way to use up leftover mushrooms and parsnips.
SM SABBIR HOSSAIN
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the flavors are amazing.
David Ireland
[email protected]I'm not a big fan of mushrooms, but I decided to try this soup anyway. I was pleasantly surprised! The mushrooms were very mild and the soup was very flavorful. I would definitely make this soup again.
Blue M.
[email protected]I made this soup for a dinner party and it was a huge success. Everyone loved it! I would definitely recommend this recipe.
Delana Blevins
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavors are incredible and the soup is very filling.
Makosa Michel
[email protected]I'm not usually a fan of parsnips, but this soup changed my mind. The parsnips were cooked perfectly and they added a nice sweetness to the soup. The mushrooms were also very flavorful.
D Land
[email protected]This soup is so easy to make and it's absolutely delicious. I love the combination of mushrooms and parsnips, and the creamy broth is perfect for a cold winter day.
MIHIYA BOT MP40
[email protected]I made this soup last night and it was a hit with my family! The kids loved the creamy texture and the adults appreciated the complex flavors. I especially liked the addition of the white wine, which gave the soup a subtle depth of flavor.
Jon Enriquez
[email protected]This creamy wild mushroom and parsnip soup was an absolute delight! The flavors were rich and complex, with the earthy mushrooms and sweet parsnips complementing each other perfectly. The creamy broth was smooth and velvety, and the addition of fresh