Creamy Wild Mushroom and Parsnip Soup Recipe (2024)

Hands down, the best mushroom soup recipe and the only one I repeatedly use. That said, I also use it as a starting point for variations to include. Today's delicious version has:1/4 dry sherry4 c. Better Than Bouillon Chicken Base2 c. Better Than Bouillon Mushroom Base1 c fresh chopped spinach1 tb Worcester sauce1 tb fresh lemon juice4 cloves black garlic, minced ( instead of regular cloves)Mixed dried mushrooms & 4 cups fresh portabella and white mushroomsCarrots,onions, parsnip

This was one of the most delicious soups I've ever tasted. I used vegetable broth as the base. Also, I used an immersion blender and did not strain. The subtle parsnip flavor combined well with the rich mushrooms. The mushroom toast added the final delicious touch. This recipe is a keeper!

I am obsessed by this soup and have tried it with a variety of fresh mushrooms. Chanterelles are a hands down favorite. I wish they were available more often.

this is an absolutely delicious soup. I didn't have any carrots the first time I made it so added more parsnips and will continue to make it that way, as I like the parsnip mushroom flavor combo. the mushroom topped baguette and creme fraiche are the perfect garnish.

Delicious. Picked up beautiful chanterelles and porcini this morning at the farmer's market. Blended in a Vitamix, there is absolutely no need to strain the finished soup. Used no dairy; served with toasted olive oil bread crumbs, reserved mushrooms, parsley and drizzle of olive oil. Note:recipe direction #4 is misleading as is. Maybe: Reserve 1/2 cup cooked mushrooms and set aside. Add the remaining mushrooms to the soup pot and continue. Thank you Mr. Tanis. Perfect Sunday lunch.

I had the oven going, so I roasted the carrots and parsnips. I've made this several times, and the roasting just adding an extra level to a soup that is already extra level. Remember to not crowd the mushrooms when you're cooking them, so they do not boil.

A very delicious recipe. The depth of flavor was not expected, did a taste test after blending and about shed a tear. I was unable to buy parsnips so I just used 3 carrots. Also, I used a mix of shiitake, maitake, and porcini. Topped with some tahini and EVOO. Top shelf, 10/10.

Wow- this recipe is just so good. I started by making David Tanis’s Porcini Broth. I then made this recipe subbing celeriac for the parsnips, the porcini broth for 1/2 the broth called for, and a mix of wild mushrooms as I couldn’t find chanterelles. I love the idea of another reviewer to add sherry… next time! Yum!

I’ve made this soup easily a dozen times. I skip the bread step and substitute a container of mushroom broth for the dried mushroom step (so one box of regular veggie broth and one of mushroom broth). I also use 2 carrots and several heads of garlic. The more mushrooms the better. Love love love this recipe.

This was a great mushroom soup! I like that it had carrot as well as parsnip, and I added celery as well since I had a bit of celery in the fridge. I also added leftover white/wild rice to it before blending it slightly with an immersion blender, just until the soup was still chunky.

If you go through the trouble of toasting the banquette, then serve it on the side. Putting it in a soup makes for a soggy mess.

Made with 8 oz of blue oyster mushrooms and a small flat tray of mixed mushrooms. Store didn’t have dried mushrooms, so instead of 8 cups of veggie broth, I used 2 cups of mushroom broth and 4 cups of veggie broth. Soup is amazing, and after a day or two marrying in the fridge, it’s divine.

Warming and packed with flavor. We were given dried morels by friends who forage, and this was a great use for some of them. No chanterelles in season, so we used a mix of maitakes and clamshell mushrooms in the saute and they were delicious. The parsnips really come through and brighten everything up.

Absolutely terrific. Skipped the carrot and added more parsnip instead. Tip: Reserve some (if not all) mushroom soaking liquid and use it in place of some of the broth.

Agree with Susan below - only mushroom soup I'll make from now on. More dry and fresh mushrooms, more parsnips, 4 cloves spicy garlic. Lemon thyme gave a little zing. Homemade broth. Perfect, delicioso.

Perfect fall dish! So delicious and hearty. I also used double the lentils for more protein - 1/2 cup French and 1/2 red lentils. I left out the apple as I didn’t want too much sweetness. Next time I’ll throw in the squash at the same time as the lentils. It’s a bit hard while the lentils have over cooked.

Wow! Unexpected and absolutely delicious - this is one of those amazing flavor combinations that just work. I followed the recipe almost exactly, but didn’t have wild mushrooms on hand. Had to use cremini and portobello from Trader Joe’s. I also doubled the garlic. Blending in a blender is essential to get the creaminess you want. I ate the soup without the toast and it was still a complete delight. Try this!

Absolutely beautiful mushroom soup. I find 2 T olive oil to sauté mushrooms a bit too much especially w chanterelles. I like the bread crumb topping a great suggestion.

I made a big batch of this soup and it took me a lot longer than an hour to prepare The consensus was it tasted OK but not worth the trouble. I put the leftovers in the refrigerator and served it again a few days later. Sitting for a while in the refrigerator greatly improved the flavor and everyone asked for seconds. For a special Saturday night dinner party I would make it Wednesday night.

Utterly delicious, as everyone else has said. I was going to add "and even more so with a dollop of sour cream and some crunchy homemade croutons," but then reread the recipe and see that David Tanis already thought of that .... All very smooth soups are improved by some crunchy contrast on top. Mushroom toasts, as he does it, sounds great, and a few sauteed mushrooms, as he does it, delightful also. This cannot be improved upon, but the mushrooms can be varied of course. Thanks, D.T.!

I had the oven going, so I roasted the carrots and parsnips. I've made this several times, and the roasting just adding an extra level to a soup that is already extra level. Remember to not crowd the mushrooms when you're cooking them, so they do not boil.