Parsnip Wild Mushroom Soup

piedmontfields
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Parsnip Wild Mushroom Soup

Postby piedmontfields » Tue Jan 22, 2019 7:31 pm

Since I have made this two weekends in a row, I must share! It is really delicious, especially during cold weather.I made it with shiitake mushrooms plus some dried porcini, as chanterelles are not a current option.

https://cooking.nytimes.com/recipes/101 ... p+mushroom

We've been having this soup with "smorrebrod" and calling it dinner.

blob
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Re: Parsnip Wild Mushroom Soup

Postby blob » Tue Jan 22, 2019 8:20 pm

It won't let me see it without a subscription. Grrr...

but parsnips and mushrooms sound amazing!

piedmontfields
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Re: Parsnip Wild Mushroom Soup

Postby piedmontfields » Wed Jan 23, 2019 8:45 pm

Sorry about that. The title is basically the recipe. Here are the details:

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
½ 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

PREPARATION
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.

heddylamar
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Re: Parsnip Wild Mushroom Soup

Postby heddylamar » Thu Jan 24, 2019 1:12 am

That sounds great! Thanks for sharing the recipe.

KathyK
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Re: Parsnip Wild Mushroom Soup

Postby KathyK » Wed Jan 30, 2019 1:59 pm

I'm always on the hunt for great soups. Thank you for sharing this one!

Wilhelmine
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Re: Parsnip Wild Mushroom Soup

Postby Wilhelmine » Sat Feb 09, 2019 2:21 am

I made it for Super bowl Sunday. Huge Success. Yumm.

piedmontfields
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Re: Parsnip Wild Mushroom Soup

Postby piedmontfields » Sun Feb 10, 2019 10:39 pm

I just made this again (to go with DH's sourdough bread). I think it's our soup of the winter!

blob
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Re: Parsnip Wild Mushroom Soup

Postby blob » Mon Feb 11, 2019 12:46 am

I wonder how this would work without the pureeing step. I have a blender, but I love pieces of veggies in my soup.

piedmontfields
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Re: Parsnip Wild Mushroom Soup

Postby piedmontfields » Mon Feb 11, 2019 1:05 pm

Blob, I think it would work fine! But I'd probably cut the veggie pieces in a prettier manner then :-) rather than "chunky style."

goneriding
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Re: Parsnip Wild Mushroom Soup

Postby goneriding » Tue Feb 26, 2019 9:38 pm

Do you strain it after puree? It seems like you'd lose so much goodness!

piedmontfields
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Re: Parsnip Wild Mushroom Soup

Postby piedmontfields » Wed Feb 27, 2019 12:48 pm

You could put the soup through a food mill if you wanted it extra smooth, but I just use the immersion blender and call it done :-)


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