Mushroom Parsnip Soup

Soup season isn't over!!! This soup is so perfect, I'd eat it on a 90 degree day with joy.

Ingredients:

• 3 Tbsp butter

• 4 Tbsp flour

• 1.5 liters veggie stock

• 2 Tbsp olive oil

• 1 yellow onion

• 3 cloves garlic

• 2 parsnips, rondelles

• 1 lb baby bella mushrooms, quartered

• 1 C stock

• 2 thyme/ 2 rosemary sprigs

• 1 tbsp white miso

• 3 tbsp soy sauce

• Juice from half a lemon

Topping Ingredients:

• 3 Tbsp butter

• 8 oz oyster mushrooms

• 1 Tbsp soy sauce

• More thyme/rosemary

Method:

1. Make velouté by first whisking together melted butter and flour in a medium sized pot. Ladle in warm stock and continue to whisk until the mixture is smooth and creamy. Set aside.

2. In a large pot, heat olive oil on medium heat and sweat the onions and garlic. Add a pinch of salt. Once fragrant, add the parsnips and mushrooms. Cover and cook on low for 10 minutes.

3. Add veggie stock, thyme, and rosemary. Cover and cook on low until the parsnips are soft.

4. Add the velouté mixture, miso, soy sauce, and lemon juice. Stir to combine, then pour into a blender and blend until smooth.

5. To make the optional topping for the soup, melt butter on a cast iron pan. Place mixed mushrooms (oysters are good) on the pan and pour soy sauce on top. Add additional thyme and rosemary sprigs to the pan. Flip after 2 minutes and place on top of soup before serving. Enjoy!

Refer to video for clarification!