Creamy root-vegetable soup with mushroom crostinis – Food & Home Magazine

Ingredients

• <h3>Soup</h3>
• 200g parsnips, peeled and diced
• 200g sweet potatoes, peeled and diced
• 500ml (2 cups) vegetable stock
• 250ml (1 cup) fresh cream
• sea salt and freshly ground black pepper, to taste
• Mushroom crostinis
• 50g butter, softened
• 1 garlic clove, peeled and crushed
• 1 large French loaf, sliced
• 100g button mushrooms, thinly sliced
• 30ml (2 tbsp) mozzarella, grated
• 15ml (1 tbsp) olive oil
• <h3>To serve</h3>
• 15ml (1 tbsp) olive or avocado oil
• 100g brown mushrooms, sliced
• 10g butter, melted