I am so happy this week, as a much-needed winter has arrived.  It has rained, non stop the past week.   All I want to do is cozy up at home, watch movies, lounge around and eat big warm bowls of comforting soup.  This dairy-free recipe for creamy Roasted Mushroom Parsnip Soup is perfect for crisp evening dinners and is great for the waistline too.

Roasted Mushroom Parsnip Soup

One of our favorite soups this winter has been this recipe for a Creamy Roasted Mushroom Parsnip soup which is easy to make and full of flavor.  One of the bonus points with this recipe is that it is completely dairy-free, but still is rich and creamy!  What gives this soup it’s rich flavor is roasting the mushrooms before making into the soup base.  Roasting helps bring out the rich and earthy flavor of the mushrooms, adding a crazy depth to the soup.  Parsnips, well they are just a fun addition and act as the thickener for the soup.

Enjoy!

Roasted Mushroom Parsnip Soup

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Roasted Mushroom Parsnip Soup

Ingredients:

1 pound crimini mushrooms, cleaned and cut into quarters

1 pound parsnips, peeled and cut into 1″ pieces

3 tablespoons + 2 teaspoons olive oil

1/3 cup leek, whites only, thinly sliced

1 clove garlic, smashed 1 teaspoon dried thyme

5 cups vegetable stock

1/4 pound shiitake mushrooms, cleaned and thinly sliced

2 tablespoons olive oil

1 clove garlic, finely minced

sprigs of thyme

kosher salt, to taste

black pepper to taste

How To:

Preheat the oven to 425.

Place the parsnips on a baking sheet, drizzle 1 tablespoon of olive oil over the top and toss to mix. Roast for 15 minutes.

Remove the parsnips from the oven and add the mushrooms. Drizzle the remaining 2 tablespoons of olive oil over the top, using a spoon stir to mix. Roast for 15 minutes.

In a dutch oven heat 2 teaspoons of olive oil over medium-low heat, then add the leeks. Stir and cook until soft, about 3 – 5 minutes.

Add 1 of the cloves of garlic (the smashed one). Stir.

Then add the mushroom mixture, thyme, and the stock. Stir.

Bring to a boil, then lower the heat to a very low simmer and cook for 30 minutes.

Let cool for 5 minutes.

Using a food processor, in batches puree the mixture until smooth.

Return to the dutch oven. Season with salt and pepper then gently reheat over very low heat.

In a small saucepan heat the 2 tablespoons of olive oil over medium-low heat. Add the shiitake mushrooms, stir and cook until lightly golden. This will take about 5 minutes. Stir in the garlic and season with salt and pepper.

To serve place some of the soup in a soup bowl, garnish with some of the shiitake mushrooms and a sprig of thyme.

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