As the chill of winter settles in, there’s nothing quite like curling up with a steaming bowl of soup that warms both body and soul. One bite of this creamy mushroom and parsnip soup, and you’ll be transported to a cozy kitchen adorned with the earthy aromas of sautéed garlic and fresh thyme. The parsnips bring a delightful sweetness, perfectly balanced by the deep, umami richness of porcini mushrooms, making it an ideal dish for those evenings when comfort food is essential.
I discovered this gem while experimenting with pantry staples and seasonal treasures—simple ingredients transformed into a velvety creation that instantly became a family favorite. Whether you’re seeking to impress guests or simply indulge in some self-care, this soup is not only easy to prepare but also a true crowd-pleaser. So grab your apron and let’s dive into making this soul-soothing bowl of comforting goodness; it pairs beautifully with crusty bread for a heartwarming meal that you won’t soon forget.
Why is Creamy Mushroom and Parsnip Soup a Must-Try?
Hearty Comfort: This soup delivers the perfect warmth on chilly nights, wrapping you in a comforting embrace with every spoonful.
Simplicity: With just a handful of wholesome ingredients, you can whip up this delicious bowl of goodness in no time.
Versatile Flavors: The delightful combination of earthy mushrooms and sweet parsnips creates a harmonious flavor profile that’s simply irresistible.
Crowd-Pleasing: Friends and family alike will rave about this dish, making it a wonderful choice for gatherings or cozy dinners at home.
Meal Prep-Friendly: Not only can you make it ahead of time, but it also stores well in the fridge, allowing for effortless reheating later.
Ready to take your soup game to the next level? Check out my other delicious soup recipes that you’ll love!
Creamy Mushroom and Parsnip Soup Ingredients
For the Soup Base
- M&S dried porcini mushrooms – Adds deep, umami flavor and richness to the soup; fresh mushrooms can be used, but remember to rehydrate them if you choose dried.
- M&S Collection farmhouse British butter – Provides a rich, buttery flavor for sautéing; substitute with vegetable oil for a dairy-free version if desired.
- Onion (finely chopped) – Contributes the essential sweetness and depth of flavor; shallots or leeks are also great alternatives.
- M&S Remarkable Value garlic – Enhances the soup’s aromatic depth; feel free to use fresh or minced garlic based on your preference.
- M&S fresh thyme (leaves picked) – Infuses fresh herbal notes; dried thyme works too but use it sparingly, as it’s more concentrated.
For the Main Ingredients
- Dry white wine – Introduces acidity and enhances complexity; dry vermouth or a splash of lemon juice can be great substitutes.
- M&S Remarksable Value parsnips (peeled, chopped) – Adds a natural sweetness and creaminess; if needed, carrots or sweet potatoes can replace parsnips perfectly.
- Vegetable stock – Forms the flavorful base of the soup; while water is an option, it might compromise the overall taste.
- M&S British chestnut mushrooms (cut into chunks) – Provides texture and earthy flavors; feel free to mix in other mushroom varieties like button or shiitake.
For Garnishing
- Olive oil – A drizzle adds richness and enhances the serving; consider a premium quality oil for an extra touch.
- Extra thyme – Beautifully garnishes and adds freshness to each bowl, elevating your presentation.
Embrace the warmth and coziness of this creamy mushroom and parsnip soup as you gather around the table with loved ones!
How to Make Creamy Mushroom and Parsnip Soup
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Rehydrate the dried porcini mushrooms by placing them in a bowl and covering with boiling water for about 10 minutes. This step brings out the rich flavors that will deepen the soup.
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Sauté in a large saucepan by melting half of the butter over low heat. Add the finely chopped onion, whole garlic cloves, and half of the fresh thyme. Cook for around 10 minutes until the onion is soft and translucent.
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Combine the rehydrated porcini mushrooms with the onion mixture, then pour in the dry white wine. Cook for 1 minute before adding the chopped parsnips, vegetable stock, and reserved mushroom soaking water. Bring the mixture to a boil, then simmer for 12-15 minutes until all ingredients are tender.
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Cook the chestnut mushrooms by melting the remaining butter in a frying pan over high heat. Add the chunks of chestnut mushrooms, remaining thyme, and minced garlic, stirring constantly for 2-3 minutes until the mushrooms are golden brown and aromatic.
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Blend the soup using an immersion blender until it reaches a smooth and creamy texture. Taste and adjust seasoning as needed. Serve each bowl topped with the sautéed mushrooms and a drizzle of olive oil for added richness.
Optional: Garnish with extra thyme or a sprinkle of freshly cracked black pepper for an added touch.
Exact quantities are listed in the recipe card below.
Creamy Mushroom and Parsnip Soup Variations
Customize this cozy bowl of goodness with these delicious twists and swaps that elevate your culinary experience!
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Low-Carb:
Swap parsnips for cauliflower to create a light yet creamy base that’s just as satisfying. -
Creamy Boost:
Add a splash of heavy cream or coconut cream towards the end for an extra rich and luscious texture. -
Green Goodness:
Stir in fresh spinach or kale during the last few minutes of cooking for a nutrient-packed color burst and added flavor. -
Herbal Twist:
Incorporate fresh rosemary or sage alongside thyme for a delightful herbaceous depth that takes your soup to the next level. -
Nutty Flavor:
Top your soup with roasted hazelnuts or pine nuts for a crispy texture and nutty contrast, boosting both flavor and crunch. -
Spicy Kick:
Add a pinch of red pepper flakes or a dash of hot sauce to give your creamy soup a delightful warmth that surprises and delights. -
Mushroom Medley:
Experiment with a variety of mushrooms like shiitake, portobello, or even oyster mushrooms for a symphony of textures and flavors in your soup. -
Zesty Brightness:
Finish with a squeeze of fresh lemon juice or a sprinkle of lemon zest to brighten the flavors and enhance the overall experience.
Make Ahead Options
These Creamy Mushroom and Parsnip Soup are perfect for meal prep enthusiasts! You can chop the parsnips and mushrooms, as well as sauté the onions and garlic, up to 24 hours in advance, storing them in airtight containers in the refrigerator to maintain freshness. Additionally, the soup itself can be fully made and refrigerated for up to 3 days. When ready to serve, gently reheat the soup on the stovetop, adding a splash of vegetable stock or water to achieve your desired consistency. This way, you’ll enjoy a comforting bowl of soup that tastes just as delicious as when it was freshly made, saving you valuable time on busy weeknights!
How to Store and Freeze Creamy Mushroom and Parsnip Soup
Fridge: Store the creamy mushroom and parsnip soup in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of stock or water to maintain the desired consistency.
Freezer: Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove.
Reheating: For the best texture, reheat slowly over low heat, stirring occasionally to prevent sticking. Adjust seasoning and texture with extra broth or water as needed before serving.
Make-Ahead: This soup is perfect for meal prep! Prepare it ahead of time and store in the fridge or freezer, allowing for a quick and comforting meal whenever the craving strikes.
What to Serve with Creamy Mushroom and Parsnip Soup?
Warm, toasty evenings are best spent sharing heartwarming meals, and this delicious soup is just the beginning of your cozy dining experience.
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Crusty Bread: A classic pairing, this bread adds a crunchy texture that contrasts beautifully with the soup’s velvety smoothness. It’s perfect for dipping!
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Mixed Greens Salad: The freshness of a crisp salad with a simple vinaigrette brightens the meal, balancing the richness of the soup and adding a refreshing touch.
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Garlic Bread: The buttery, garlicky goodness of garlic bread complements the earthy flavors of the soup while adding an irresistible aroma to your dining table.
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Roasted Root Vegetables: Sweet and caramelized, roasted carrots, and parsnips enhance the soup’s warmth and provide deeper, comforting flavors that echo throughout the meal.
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Savory Scones: These buttery treats make the perfect accompaniment, providing a slightly crumbly texture that contrasts wonderfully with the creamy soup.
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Cheese Platter: A selection of soft cheeses paired with light crackers offers a delightful way to indulge while balancing the heartiness of the soup.
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Herbal Tea: Settle in with a soothing cup of herbal tea; its warmth and aromatic qualities round out the meal, creating a nurturing dining experience.
Each of these pairings beautifully complements your creamy mushroom and parsnip soup, ensuring a satisfying and nurturing meal that your family will adore.
Expert Tips for Creamy Mushroom and Parsnip Soup
- Perfect Softenings: Sauté the onion until it’s perfectly soft for a deeper flavor base, enhancing the overall richness of your creamy mushroom and parsnip soup.
- Thyme Wisdom: If you’re using dried thyme, remember to reduce the amount since it’s more potent; too much can overpower the delicate flavors of the soup.
- Quality Stock: Always opt for a good quality vegetable stock; it’s essential for imparting the best taste in your creamy mushroom and parsnip soup.
- Blend with Care: After blending, ensure the soup is silky-smooth; if it’s too thick, add a little more stock or water to reach your desired consistency.
- Boost the Aroma: Sauté some extra garlic with the chestnut mushrooms for an aromatic finish that will elevate the overall flavor profile.
Creamy Mushroom and Parsnip Soup Recipe FAQs
What type of mushrooms should I use for the best flavor?
Absolutely! For maximum depth, I recommend using M&S dried porcini mushrooms. They add a rich umami flavor. If you only have fresh mushrooms on hand, you can substitute them, but remember to rehydrate any dried ones beforehand by covering them with boiling water for about 10 minutes.
How long can I store this soup in the fridge?
Very! You can store the creamy mushroom and parsnip soup in an airtight container for up to 3 days. When you’re ready to enjoy it again, gently reheat on the stove, adding a splash of vegetable stock or water to get your desired consistency.
Can I freeze the soup, and how?
Absolutely! To freeze, let the soup cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. When you want a cozy meal, thaw it overnight in the fridge and gently reheat on the stove, stirring occasionally to maintain its delicious texture.
What should I do if my soup is too thick?
If you find yourself with a thicker-than-expected creamy mushroom and parsnip soup, don’t worry! Simply add a splash of vegetable stock or water during reheating until it reaches your preferred consistency. Stir well and enjoy!
Are there any allergens in this recipe I should be aware of?
Very! This soup is vegetarian-friendly, but it contains butter, so be cautious if you’re lactose intolerant or have a dairy allergy. You can easily substitute the butter with vegetable oil or dairy-free butter to make it suitable for dairy-free diets.
Can I use other vegetables instead of parsnips?
Absolutely! If parsnips aren’t available or you’re looking for a variation, you can substitute them with carrots or sweet potatoes, which also contribute a lovely sweetness and creamy texture to the soup. Enjoy experimenting with different flavors!
Indulge in Creamy Mushroom and Parsnip Soup Bliss
Ingredients
Equipment
Method
- Rehydrate the dried porcini mushrooms by placing them in a bowl and covering with boiling water for about 10 minutes.
- Melt half of the butter in a large saucepan over low heat. Add finely chopped onion, whole garlic cloves, and half of the fresh thyme. Cook for about 10 minutes until soft.
- Combine the rehydrated porcini mushrooms with the onion mixture, add dry white wine, and cook for 1 minute before adding chopped parsnips, vegetable stock, and reserved mushroom soaking water.
- Bring the mixture to a boil, then simmer for 12-15 minutes until all ingredients are tender.
- In a frying pan, melt the remaining butter over high heat. Add the chestnut mushrooms, remaining thyme, and minced garlic, stirring for 2-3 minutes until golden brown.
- Blend the soup with an immersion blender until smooth. Taste and adjust seasoning as needed. Serve topped with sautéed mushrooms and a drizzle of olive oil.