March Theme: cooking with parsnips (heidi)

Mushroom Parsnip Soup

1/2 lb. fresh mushrooms
1 sm. onion, peeled
1 lb. scrubbed parsnips (peel if waxed)
2 tbsp. butter or 1/4 c. water
6 c. beef broth or chicken broth
Salt & freshly ground pepper
Minced green onion (for garnish)

Reserve 4 mushroom caps for garnish and chop remaining mushrooms. Slice onion and parsnips. Melt butter or heat water in large saucepan. Add vegetables and lay waxed paper directly on top, cook 10 minutes. Discard paper, add broth, cover and cook 30 minutes or until vegetables are tender. Strain vegetables, reserving broth and puree in processor or blender with a little stock. Return pureed vegetables to pan with the stock. Bring to a boil over medium heat. Add salt and pepper to taste. Serve soup hot garnished with sliced reserved mushroom caps and minced green onions. Serves 8