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Creamy Parsnip And Sunchoke Soup With Crispy Mushrooms

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Creamy Parsnip And Sunchoke Soup With Crispy Mushrooms

Creamy Parsnip And Sunchoke Soup With Crispy Mushrooms
Rebecca Orchant
Provided by:
total prep
Although this soup tastes creamy and comforting, it is totally vegan. Recipe by Personal Chef, Emma Gonzalez.

Ingredients

Directions

  • For the mushrooms: Preheat oven to 400. Gently toss mushrooms in oil, until lightly coated. Spread onto baking sheet in single layer. Roast for approximately 20 minutes, or until mushrooms are crispy. Check occasionally to prevent over-crisping.
  • For the soup: Sautée onions in olive oil until translucent. Stir in celery and garlic. Cook utnil vegetables soften.
  • Add parsnips, sunchokes and stock. Simmer for 30 minutes.
  • In batches, blend soup until it's as smooth as possible.
  • Add salt and pepper to taste, top with chives and crispy mushrooms.