Roasted Parsnip Soup with a Saute of Wild Mushrooms

Name: Roasted Parsnip Soup with a Saute of Wild Mushrooms
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 2 large onions – peeled and diced; 2 lbs parsnips – peeled and cut into 1 inch pieces; 4 shallots – peeled and roughly diced; ¼ cup olive oil; 1 tablespoon cumin; 8 cups vegetable stock; Sea salt; Black pepper; 1 tablespoon butter; 8 oz chanterelles (or other wild mushrooms–Shitakes work well) – cleaned and thinly sliced; 1 tablespoon finely chopped chives

By Pascale Beale

Updated June 2026

FallRoastedSoupVeganVegetarian

+ Include Photo

Roasted Parsnip Soup with a Saute of Wild Mushrooms

Photography by Pascale's Kitchen Studio

Total Time 80 minutes

Difficulty Medium

Prep Time 15 minutes

Cook Time 65 minutes

There is something about the combination of parsnips and wild mushrooms that captures the essence of autumn entirely — both deeply earthy, both at their best once the weather turns, and both transformed by a little caramelization in a hot oven or pan. Roasting the parsnips first concentrates their natural sweetness before they are puréed into a velvety soup, and the sautéed chanterelles scattered on top bring an earthy richness that pairs beautifully with that sweetness. It is a marriage of flavors that feels like the season itself — sweet and earthy in equal measure, warming in exactly the way a soup should be once the first cold evenings arrive. Serve it in small bowls, as it is hearty enough that a little goes a long way.

Preparation

1
Preheat the oven to 400 degrees.
2
Place all the onions, parsnips and shallots into a large roasting pan. Combine the olive oil and cumin in a small bowl and then pour over the vegetables and toss to coat well in the pan. Sprinkle with salt and pepper. Place in the oven and roast for 25 minutes.
3
Pour all of the vegetable stock (or chicken stock) into the roasting pan and continue cooking the parsnips (covered with a piece of foil) for another 35 minutes.
4
Once the parsnips are fully cooked carefully remove the pan from the oven. Puree the soup with either a hand held blender or in batches in a food processor until you have a very smooth soup. If you are using the later, be careful not to overfill the bowl of the processor. If the soup is very thick, add a little extra vegetable broth when you puree it. Keep the soup warm in the pan until you are ready to serve it.
5
Melt the butter in a medium-sized skillet placed over medium-high heat. Sauté the chanterelles until they are golden brown and remove from the heat.
6
Just before serving, stir the chives into the soup so that they are well dispersed.
7
Ladle the soup into small soup bowls (this soup is very hearty so a small bowl is the perfect size) and spoon some of the chanterelles and the juices from the pan the mushrooms cooked in, on top of the soup in each bowl.

This soup appears in the Splendid Soups article, written by Pascale Beale for Edible Santa Barbara.

◊ ◊ ◊

Roasted Parsnip Soup with a Saute of Wild Mushrooms

Preparation

From Pascale's Kitchen Shop

Teak Spatula - large

Arbequina Estate Olive Oil

Sel de Guerande (Large)

Letters from the Market Table