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Roasted Mushroom Parsnip Soup

Roasted Mushroom Parsnip Soup

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I am so happy that winter has arrived.  It has rained, non stop the past week and I find it blissful.  All I want to do is cozy up at home, watch movies, lounge around while enjoying big bowls of comforting soup.  This dairy-free recipe for creamy Roasted Mushroom Parsnip Soup is perfect for cozy winter evening dinners.

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 bursting with flavor.  One of the bonus points with this recipe is that it is completely dairy-free, and it is still rich and creamy!  

What gives this soup its rich flavor?  Roasting the mushrooms before making it into the soup base.  Roasting rings out the rich and earthy flavor of the mushrooms, while 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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Yield: 4 servings

Roasted Mushroom Parsnip Soup

Roasted Mushroom Parsnip Soup

This flavorful and cozy winter soup recipe is not only vegetarian but also dairy free. Roasting the mushrooms before making them into a soup base add a great depth to the soup and parsnips helps thicken the soup naturally.

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

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

Instructions

    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

Notes

Using a food processor or immersion blender creates a very creamy soup that does not require any dairy.

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

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