If you follow my Facebook Page, you know that I had my wisdom teeth taken out last month. While I didn’t suffer any post-surgery calamities, it did take my wounds a little longer to heal because of my age. So what does a girl do when she is limited to soft foods? Why, make soup, of course!
I have to admit that I have fallen in love with the New York Time’s Cooking website. I used to think that it would be filled with hoity-toity recipes that the average person wouldn’t be able to cook. But I was wrong. Oh so very wrong. It is actually chock full of recipes at every skill and time level as well as ingredient price points.
So, I ventured into the site and did a search on main dish soups and Creamy Wild Mushroom and Parsnip soup popped up. I love wild mushroom soup and it would only take about an hour to make. I jumped on it.
I followed the recipe pretty closely but made the following two changes:
- Instead of using 1/2 pound of wild mushrooms, I used two 6-ounce packages of Meijer’s Restaurant Blend
- I used my immersion blender to puree the soup. I didn’t put it through a sieve so it was nice and thick, the way I like it
This soup is easy to put together and the result is pretty luxurious. I took leftovers with me to work all week.
So, if you are looking for an out of the ordinary mushroom soup that keeps pretty well and is easy to throw together, I encourage you to give this one a try.
Recipe can be found here: Creamy Wild Mushroom and Parsnip Soup
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