Parsnip And Mushroom Soup Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add chopped onions and cook until softened.
• STEP 2.Add sliced mushrooms and cook until they release their moisture and start to brown.
• STEP 3.Add minced garlic, chopped parsnips, and fresh thyme. Cook for a few minutes.
• STEP 4.Pour in vegetable broth and bring to a boil. Reduce heat and simmer until parsnips are tender.
• STEP 5.Using an immersion blender, puree the soup until smooth. Stir in cream and season with salt and pepper.
• STEP 6.Serve hot with a sprinkle of fresh thyme leaves and crusty bread on the side.

Cooking Tips

• For a richer flavor, you can sauté the mushrooms separately and add them to the soup later.
• If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
• Adjust the consistency of the soup by adding more vegetable broth or cream, depending on your preference.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Garnish with a drizzle of olive oil and a sprinkle of fresh thyme before serving.