Parsnip soup with mushrooms


Home grown parsnips courtesy of Georgie Neal.

This combination of vegetables might seem a little odd but they work beautifully together in the simplest of soups. Have a go at making it.  Your family will wolf it down.


Parsnip soup with mushrooms


Parsnip soup with mushrooms


  • 4 Dutch carrots washed, peeled and roughly chopped
  • 4 extra large Parsnips washed, peeled and roughly chopped. Discard inner stem if tough and woody
  • 2 large white onions roughly chopped
  • 50g pkt of whole dried shitake mushrooms
  • 4 large Chestnut mushrooms roughly sliced
  • Bunch of thyme
  • 1l chicken or vegetable stock
  • 2 bay leaves
  • A couple of large knobs of butter
  • Salt and pepper


  1. Begin by putting the shitake mushrooms into a bowl and cover with boiling water. Leave to sit.
  2. Now put the onion, parsnip and carrots and little bit of the thyme into a deep, heavy-based pan with the butter and cook until well softened.
  3. Add the stock, bay leaves, some more thyme, shitake mushrooms, half the chestnut mushrooms, a little more butter, a good pinch of salt and pepper and bring to the boil. Reduce heat and simmer for around 15-20 minutes.
  4. Allow to cool slightly, remove the bay leaves and and woody stems from the thyme and then blitz in the blender of your choice. If it’s too thick, add a little water.
  5. In a small fry pan, quickly cook the remaining mushrooms in some butter.
  6. Assemble the soup into some bowls, garnish with the cooked mushrooms, a sprinkle of thyme leaves, a swirl of crème fraiche (optional) and serve with some toasted buttery sourdough and a lovely glass of Zinfandel.
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What’s your favourite soup?

Until next time…





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