So earthy, hearty, rich tasting and delicious, this mushroom soup is absolutely a show stopper at the dinner table. I don't roast mushrooms before boiling them in soups because while it might make the dish more flavorful, the loss of nutrients during double cooking process just doesn't justify it for me. Fresh food made with fresh ingredients using farm-to-table approach is always best...and healthiest.
This soup will leave you feeling satisfied but not heavy. It's filling yet light, delicious and very flavorful.
Mushrooms are really a superfood that is packed with nutritional value. They are rich in vitamin C, D, riboflavin, niacin, pantothenic acid, iron, phosphorus, potassium, selenium and copper and possess antimicrobial, antitumor and bioactive compounds, etc.
- 8 cups chicken broth
- 3 potatoes diced
- 1 parsnip root diced
- 2 carrots peeled and diced
- 1 celery stalk chopped
- 1 onion small, peeled and quartered
- 2 cloves garlic minced
- 2 lbs cremini mushrooms sliced
- 1 bay leaf
- 1 cup parsley chopped
- salt to taste
- pepper to taste
Bring chicken broth to a boil, add parsley root and potatoes and cook for 5 minutes on medium high heat.
Add carrots, celery and boil for 3 more minutes.
In a meantime, heat up a skillet, add quartered onion and cook until soft and charred all around. (if some onion pieces stick, add a couple of tablespoons of the soup liquid to skillet and pour it back into the pot)
Add charred onion, minced garlic, bay leaf, salt and pepper and sliced mushrooms to the soup, cook for 5 minutes.
Add chopped parsley and turn off the heat.
Serve and enjoy!