Parsnip Soup

with Sautéed Mushrooms

Makes 4 to 6 servings

Confession: I’m not that big on soup. I don’t consider it a complete meal by itself, so when I do make soup, it’s usually eaten alongside a sandwich or salad. But when I’m short on time and need to throw something together, soup is a good option. For this reason, I try to minimize the amount of knife work required and either make a chunky soup (like the Beet Green and Chickpea Soup) or a pureed soup like this one. If you have guests with dietary restrictions, keep this recipe in your back pocket—it’s vegan and gluten-free.

Parsnip Soup

• 3 tablespoons extra-virgin olive oil
• 1 large white onion, diced
• 4 large garlic cloves, thinly sliced
• 1 tablespoon kosher salt
• 2 pounds parsnips, trimmed, peeled, and cut into ½-inch pieces
• 7 cups water

In a medium saucepan, heat the oil over medium heat. Add the onion, garlic, and 1 tablespoon salt and cook, stirring, until softened, about 5 minutes. Add the parsnips and cook, stirring occasionally, until the outsides of the parsnips are slightly softened, about 10 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer until the parsnips are very tender, about 30 minutes. Let cool slightly, then transfer the soup to a blender (or use an immersion blender) and puree until smooth, working in batches if necessary. Keep warm.

Sautéed Mushrooms

• 2 tablespoons extra-virgin olive oil
• 12 ounces mushrooms (I like trumpet and cremini, but use whatever you can find)
• Kosher salt and freshly ground black pepper
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon thinly sliced red finger chile
• 1 tablespoon chopped parsley
• 1 scallion, thinly sliced

While the soup is cooking, heat the olive oil in a medium skillet over high heat. Add the mushrooms and ½ teaspoon salt. Cook the mushrooms, stirring occasionally, until deeply caramelized, about 5 minutes. Scrape the mushrooms into a bowl and add the lemon zest and juice, the chile, parsley, and scallion. Toss to combine. Season to taste with salt and pepper.

For Serving

• Parsnip Soup
• Sautéed Mushrooms
• Extra-virgin olive oil
• Flaky sea salt and freshly ground black pepper

Ladle the soup into bowls and top with the mushrooms. Drizzle with olive oil, sprinkle with flaky salt and a few grinds of pepper, and serve.

The Takeaway

As with the beet green soup, I like pairing simple, rustic soups with more dramatic garnishes. Instead of bread and cheese here, I reach for a mixture of mushrooms, which I sauté until they’re both crispy and chewy, adding lots of texture and savory flavors to an otherwise simple soup.