Mushroom, Parsnip, and Leek Soup
Hello! Last week, I brought up my interest in medieval recipes. Well, I've tried another one that I was quite pleased with. In case you have not already noticed, I am a little obsessed with history. Any recipe that has to do with a historical pastime or witchy stew, I am in! This soup is rustic, earthy, and a little sweet. It was a perfect meal for little Tad, who is currently suffering from teething and a nasty cold. We all really enjoyed it! So, let's get to it.
- 8 oz Crimini mushrooms, cleaned and sliced
- 1 white onion, chopped
- 2 medium parsnips, peeled and chopped
- 2 tbsp olive oil
- 2-3 celery stalks, chopped
- 5-6 oz chestnuts (optional)
- 4 cups vegetable stock
- Fresh thyme
- 2 tbsp plain, Greek yogurt
- Salt + pepper to tase
- 1 leek
- Heat the olive oil in a soup pot and add the chopped onion. Saute until transparent, about 5 minutes. Add the chopped parsnip and celery and saute. Add the sliced mushrooms and saute a few more minutes.
- Pour in the vegetable stock.
- Strip the leaves from a few sprigs of fresh thyme by running your fingers down the stalk, the opposite way the leaves are growing. Reserve a few to use as garnish.
- Add the chestnuts if being used.
- Pull out a few mushroom slices to use as garnish and set them aside.
- Boil until the vegetables have softened. Remove from heat and pour into an immersion blender. Puree and add the Greek yogurt. If you are wanting a thinner soup (I felt the yogurt made this particular recipe a bit too wintery), leave out the yogurt and add some white wine or a little water or nothing at all.
- Set the soup aside.
- Slice the white part of the leek into rings. Heat 1 tbsp olive oil on a small skillet. Once the oil has become very hot, add the leek rings, tossing until they have browned.
- Serve the soup hot, garnished with the mushrooms, fried leek, and fresh thyme. Enjoy!
If I were to make this again, I would definitely go for a thinner soup, especially in this summer season. It was truly delicious, a great way to feel as if you had picked the ingredients from the earth yourself. We all agreed we felt we had traveled to a different time will sipping on this soup. Enjoy your rustic, homemade goodness!