Farm-Fresh Food: Roasted Parsnip Soup with a Sauté of Wild Mushrooms

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This month's recipe comes to us from our friends at Edible Feast, the new site for

Earlier this week I tried a recipe originally printed in Edible Santa Barbara Roasted Parsnip Soup with a Sauté of Wild Mushrooms. Parsnips and mushrooms are two of my favorite winter foods but I have never had a dish that combined them. It's a tasty combination, it turns out. I bought less pricey local mushrooms instead of the chanterelles, and also used the chicken stock I had on hand instead of vegetable stock. The method for making this soup was new to me. All the vegetables are roasted in a pan first. Then the stock is added and everything is roasted longer before getting blended. This is a good soup to serve in small portions, as recommended in the recipe. It would be good next to a sandwich with a green salad on the side.


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


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