John Myers
Parsley Root Soup with Mushrooms
The perfect parsley root soup with mushrooms recipe with a picture and simple step-by-step instructions.
- 250 g Parsley roots
- 1 medium sized Potato
- 1 Fresh shallot
- 1 tbsp Butter
- 50 ml Wormwood
- 500 ml Vegetable broth
- 1 Bay leaf
- 1 Peeled garlic clove
- 2 Branches Fresh thyme
- 150 g Mushrooms brown
- 100 ml Cream
- Salt and pepper
- Freshly grated nutmeg
- Peel the parsley roots and potatoes, cut into large cubes. Peel off the shallot, dice. Melt. 1/2 tbsp butter in a saucepan, sauté the shallot cubes in it. Add the parsley roots and potatoes. Deglaze with wormwood. Pour in the stock, bring to the boil. Add the bay leaf. Simmer the soup without a lid for about 20 minutes.
- In the meantime, peel off and chop the clove of garlic. Pluck the thyme leaves from the branches. Brush off the mushrooms with a brush, halve or quarter depending on the size. Melt the remaining butter (1/2 tbsp) in a pan, add the mushrooms, garlic and thyme for approx Sear for 4-5 minutes, season with salt and pepper.
- Remove the bay leaf from the soup. Finely puree the parsley root soup with the hand mixer and stir in the cream. Season the soup with salt, pepper and nutmeg. Spread on plates, sprinkle with mushrooms for serving.
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