Roasted Parsnip Soup with Oyster Mushrooms

Creamy parsnip soup with sautéed shiitake and oyster mushrooms.
15 minutes
45 minutes
Show nutritional information
This is our estimate based on online research.
Fat:5 g
Carbohydrates:72 g
Protein:29 g
Calculated per serving.

Serves: 6

Serves: 6decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 375F.
  2. Toss parsnips, potatoes and onions in a half teaspoon salt and a half tablespoon of the melted lard. Spread onto a pan and roast 30 minutes. Stir halfway through cooking time so all cooks evenly.
  3. Melt the a half tablespoon lard in a large soup pot over medium-low heat. Saute shiitake mushrooms for 5 minutes.
  4. Once the roasted vegetables are done, add them to the soup pot. Add broth, remaining salt, pepper, and thyme. Cover and cook for 10 minutes on low heat.
  5. While the soup is cooking, prepare the oyster mushrooms. Separate each cap from the bunch. In a large pan, melt a half tablespoon lard and sautu00e9 the mushrooms in an even layer over medium-low heat. Cook on each side for 3 minutes. You will have to do this in 2 batches. Move mushrooms to a bowl and set aside.
  6. Remove soup from the heat and use an immersion blender to puree everything together. Then stir in the apple cider vinegar.
  7. To serve, place a spoonful of oyster mushrooms in the bottom of each bowl and spoon the soup over them. Top off with a few more sauteed mushrooms.


*For a creamy consistency, remove the tough core of the parsnips. Slice each in half lengthwise and use a pairing knife to cutout the middle, similar to removing an apple core.

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