Creamy mushroom soup with parsnips, potatoes, and thyme!


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Serves 4

1 large onion, chopped
1 large potato, peeled and chopped
1 parsnip, peeled and chopped
7 cups vegetable stock
4 tablespoons butter
12 ounces mushrooms, cleaned and sliced
1/2 cup heavy cream
salt and pepper
fresh thyme
olive oil

  1. Place onion, potato, parsnip, and stock in a large pot and bring to a boil.
  2. Let it simmer until all the vegetables are tender.
  3. While the soup cooks, heat the butter in a pan, and cook the mushrooms until golden.
  4. Add 3/4 of the mushrooms to the soup; set the rest aside.
  5. Using an immersion blender, pureé the soup until smooth.
  6. Add cream, and season with salt and pepper.
  7. I love to serve with a sprig of thyme and a glug of amazing olive oil!

TIP:

Everything looks better when served on Fiesta Dinnerware! Mix and match colors to suit your personality and taste!
Creamy mushroom soup with parsnips, potatoes, and thyme!
Photography by Paul "Sweet Paul" Lowe

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