Creamy mushroom and parsnip soup
This creamy mushroom and parsnip soup is earthy and delicate at the same time. I made it with plant-based double cream but you can use normal cream for a vegetarian version. Instead of vermouth, dry wine could be used. Serve it with crusty bread or toast. This soup fits as a starter in a dinner party menu too and could be made ahead (except the frying of the porcini, but that takes only 2-3 minutes).
Ingredients
Method
- Put the dried porcini into a bowl and cover with just-boiled water. Rest for 10 minutes to rehydrate.
- Meanwhile, finely chop the onion and garlic. Peel and dice the parsnips.
- Heat half of the oil in a saucepan over a low heat. Add the onion and sauté for 5 minutes. Add the garlic and two-thirds of the thyme. Stir for a minute.
- Drain the porcini, reserving the soaking water and setting aside half of them.
- Roughly chop the chestnut mushrooms.
- Add both mushrooms (except the porcini you set aside) to the pan, pour in the vermouth, if used, and cook for 1 minute.
- Add the parsnip pieces, stock and reserved mushroom water. Bring to the boil, then simmer for 10-15 minutes, until the parsnips are tender.
- Heat the other half of the oil in a frying pan. Add the remaining porcini and thyme, then season with salt &pepper. Stir for 2-3 minutes.
- Blend the soup with a hand-held blender until you get a smooth, velvety soup. Add more stock if it’s too thick.
- Ladle the soup into bowls, then top with the fried porcini. Serve with a drizzle of cream.