Roasted Mushroom Parsnip Soup | Mushroom Recipes

Ingredients

• 1 pound crimini mushrooms, cleaned and cut into quarters
• 1 pound parsnips, peeled and cut into 1″ pieces
• 3 tablespoons + 2 teaspoons olive oil
• 1/3 cup leek, whites only, thinly sliced
• 1 clove garlic, smashed 1 teaspoon dried thyme
• 5 cups vegetable stock
• 1/4 pound shiitake mushrooms, cleaned and thinly sliced
• 2 tablespoons olive oil
• 1 clove garlic, finely minced
• sprigs of thyme
• kosher salt, to taste
• black pepper to taste