Roasted Parsnip Soup with a Sauté of Wild Mushrooms - Edible Santa Barbara and Wine Country

Name: Roasted Parsnip Soup with a Sauté of Wild Mushrooms - Edible Santa Barbara and Wine Country
Total time: 90 min
Ingredients: 2 large onions (peeled and diced); 2 pounds parsnips (peeled and cut into 1-inch pieces); 4 shallots (peeled and roughly diced); ¼ cup olive oil; 1 tablespoon cumin; Salt; Pepper; 8 cups vegetable stock; 1 tablespoon chives (finely chopped); 1 tablespoon butter; 8 ounces chanterelles (or other wild mushrooms (shitakes work well), cleaned and thinly sliced)

ediblesantabarbara.com

Roasted parsnip soup with wild mushrooms is a hearty, flavorful dish made with cumin-spiced roasted veggies, chives, and sautéed chanterelles.

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Ingredients

2 large onions (peeled and diced)
2 pounds parsnips (peeled and cut into 1-inch pieces)
4 shallots (peeled and roughly diced)
¼ cup olive oil
1 tablespoon cumin
Salt
Pepper
8 cups vegetable stock
1 tablespoon chives (finely chopped)
1 tablespoon butter
8 ounces chanterelles (or other wild mushrooms (shitakes work well), cleaned and thinly sliced)