* 8 ounces cremini mushrooms, wiped clean and sliced * 3.5 ounces cremini mushrooms, roots trimmed off and discarded * 1 tablespoon extra virgin olive oil * 1 yellow onion, peeled and diced * 1 parsnip, peeled and small-diced * 5 Yukon gold potatoes, peeled and medium-diced * 1 teaspoon garlic powder * 4 sprigs of thyme or 1 teaspoon dry thyme * 6 cups vegetable broth or water * 1/4 teaspoon white pepper * 1 cup elbow pasta * 2 cups whole milk * 1/4 cup heavy cream, optional * 1/3 cup loosely packed parsley, minced, plus more for serving * Garlic oil, optional, for serving * Salt and pepper
**Cook the mushrooms:**
1. Place a large pot on the stovetop and turn the heat to medium. Add the cremini mushrooms and cook, turning occasionally, to let them release their liquid. It will take 8-10 minutes. They will be squeaky in the pot as you turn them.
**Sauté the vegetables:**
1. Once any liquid in the pot has evaporated, add the olive oil and the beech mushrooms, onion, and parsnip. Cook for 5–7 minutes until the mushrooms begin to turn golden brown. Season with salt, pepper, and garlic powder. 2. Add the potatoes and place the thyme sprigs on top. Pour in the broth and bring to a boil. Reduce the heat to low. Add salt and white pepper and simmer for 30–40 minutes or until the potatoes are fork-tender. 3. Once the potatoes are tender, scoop out and discard the spent thyme sprigs.
**Cook the elbow pasta:**
1. Bring a large pot of salted water to a boil. Cook the elbows until al dente. Drain and set aside.
**Temper the milk:**
1. Scoop out 1 cup of broth from the pot and add to a glass measuring cup. Pour in the milk and stir to temper it. 2. Pour the mixture into the pot and continue simmering for 5 minutes. Add the heavy cream if you’d like a richer soup.
**Finish the soup:**
1. Add the cooked elbows to the pot along with the parsley. Taste and add salt and pepper. Simmer for 5 minutes. Turn off the heat.
**To serve:**
1. Ladle the soup into bowls and serve with a pinch of parsley on top. Finish with a drizzle of garlic oil and more black pepper on top. Enjoy!
2 Comments
Damn looks great
* 8 ounces cremini mushrooms, wiped clean and sliced
* 3.5 ounces cremini mushrooms, roots trimmed off and discarded
* 1 tablespoon extra virgin olive oil
* 1 yellow onion, peeled and diced
* 1 parsnip, peeled and small-diced
* 5 Yukon gold potatoes, peeled and medium-diced
* 1 teaspoon garlic powder
* 4 sprigs of thyme or 1 teaspoon dry thyme
* 6 cups vegetable broth or water
* 1/4 teaspoon white pepper
* 1 cup elbow pasta
* 2 cups whole milk
* 1/4 cup heavy cream, optional
* 1/3 cup loosely packed parsley, minced, plus more for serving
* Garlic oil, optional, for serving
* Salt and pepper
**Cook the mushrooms:**
1. Place a large pot on the stovetop and turn the heat to medium. Add the cremini mushrooms and cook, turning occasionally, to let them release their liquid. It will take 8-10 minutes. They will be squeaky in the pot as you turn them.
**Sauté the vegetables:**
1. Once any liquid in the pot has evaporated, add the olive oil and the beech mushrooms, onion, and parsnip. Cook for 5–7 minutes until the mushrooms begin to turn golden brown. Season with salt, pepper, and garlic powder.
2. Add the potatoes and place the thyme sprigs on top. Pour in the broth and bring to a boil. Reduce the heat to low. Add salt and white pepper and simmer for 30–40 minutes or until the potatoes are fork-tender.
3. Once the potatoes are tender, scoop out and discard the spent thyme sprigs.
**Cook the elbow pasta:**
1. Bring a large pot of salted water to a boil. Cook the elbows until al dente. Drain and set aside.
**Temper the milk:**
1. Scoop out 1 cup of broth from the pot and add to a glass measuring cup. Pour in the milk and stir to temper it.
2. Pour the mixture into the pot and continue simmering for 5 minutes. Add the heavy cream if you’d like a richer soup.
**Finish the soup:**
1. Add the cooked elbows to the pot along with the parsley. Taste and add salt and pepper. Simmer for 5 minutes. Turn off the heat.
**To serve:**
1. Ladle the soup into bowls and serve with a pinch of parsley on top. Finish with a drizzle of garlic oil and more black pepper on top. Enjoy!