Rustic Parsnip, Mushroom, & Leek Soup

I'm so excited to announce my very first guest contribution! My long time bestie, Hannah, has always been a culinary inspiration to me and comes up with some really nutritious + unique dishes. Last week, during Polar Vortex #2, she texted me a picture of her delicious soup and I immediately knew I should get the recipe and feature it as my first guest post. Her recipe and a gallery of some photos she took are below. If you love the deep, rich flavor of mushrooms, this soup is for you. Bon Apétit! 


  • Roughly 2 tablespoons of neutral flavored oil or butter of your choice 
  • 5-6 cups Chicken or Vegetable stock
  • 1/2 cup Cooking Sherry or White Wine
  • 1.5 lbs parsnips, peeled + chopped 
  • 1 medium red potato, chopped 
  • 2 Medium leeks, green parts removed + sliced lengthwise 
  • 1/2 Granny Smith Apple, chopped (or apple of your choice)
  • 1/2 yellow onion, chopped
  • 12 shitake mushrooms, chopped
  • 4 porteenie musrooms, chopped
  • 4 portabella mushrooms, chopped 
  • 3 cloves of garlic, minced 
  • 1 cup of your milk of choice
  • 3/4 cup grated Parmesan (omit if dairy free)
  • 1- 2 tablespoons Thyme (adjust to preference)
  • 1 teaspoon Nutmeg
  • Salt + Pepper to taste


  • Preheat the oven to 350. Roast chopped parsnips and potatoes for 15-18 minutes or until tender.
  • While the roots are in the oven, add oil to dutch oven or soup pot over medium-high heat. Add leeks to pot, cooking + stirring 1-2 minutes.
  • Add yellow onion and cook 5-8 minutes until soft. Add garlic, apple, mushrooms, thyme, salt + pepper. Cook for an additional 5-8 minutes, or until veggies are tender. 
  • Add cooking sherry or wine, stirring for roughly 2 minutes. 
  • Add cooked parsnips and potatoes to the pot, stirring well to combine. 
  • Add your stock to cover veggies. Bring to a boil, then reduce to simmer for 15-20 minutes. 
  • Allow soup to cool, then puree using an immersion blender or regular blender. 
  • Once soup is pureed, add milk and cheese (if you are using them), nutmeg and additional salt and pepper.
  • Allow soup to simmer on low for another 10-15 minutes. 

Important Tips: 

  • Be sure to thoroughly wash your leeks in order to remove dirt and grit. To do this, place leeks (dark green tops removed) in a bowl of warm water and let them soak for about 10 minutes. Drain the water and give them another rinse. Then slice/chop! Don't skip this cleaning step or the grit from leeks WILL affect your dish! (Hannah knows from experience!)
  • Clean your mushrooms with a damp cloth - NEVER wash them in water! Mushrooms are porous and will soak up water, diminishing their flavor and watering down your dish. 
  • Allow your soup to cool thoroughly before adding it to a blender if you're not using an immersion blender. Adding hot soup to a blender is a terrible idea - this is something that I know from experience, and it's messy.