Parsnip And Mushroom Soup Recipes

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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

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

SPICED PARSNIP SOUP



Spiced parsnip soup image

This warming vegetarian soup makes a great autumnal starter or a hearty lunch with homemade bread

Provided by Barney Desmazery

Categories     Lunch, Soup

Time 1h10m

Number Of Ingredients 15

small knob of butter
1 onion , sliced
2 garlic cloves , sliced
small piece fresh root ginger , peeled and sliced
6 large parsnips , peeled and chopped
1 tsp cumin seed
1 tsp coriander seed
2 cardamom pods
1 tbsp garam masala
1.2l vegetable stock
150ml pot double cream
1 tsp olive oil
1 tsp toasted cumin seeds
1 red chilli , deseeded and sliced
coriander leaves

Steps:

  • Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
  • Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.

Nutrition Facts : Calories 261 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 5 grams protein, Sodium 0.58 milligram of sodium

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