Parsnip Soup With Mushrooms

Ingredients:

2 big parsnips, peeled and cut into cubes

8 mushrooms, cut into quarters

120 g crème fraîche

1 liter vegetable bouillon or bouillon cube

Bunch of fresh dill, chopped finely

1/3 teaspoon of caraway seeds

pinch of white pepper

2 tbsp butter

salt

*

It was more than obvious that she was a huge soup lover. This winter season she also discovered parsnip and was exploring different recipes with this root vegetable that had such a specific sweet and aromatic taste.  and became one of her winter favorites  As most of the other soup recipes, also this one was super easy and fast. Just melt the butter in a saucepan on medium heat, throw in the parsnips cut into cubes, stir and pour over the vegetable bouillon (or water and  the bouillon cube, it can be also chicken bouillon), season with caraway seeds and boil until soft. Let cool off a bit, add the crème fraîche, finely chopped dill, pinch of white pepper, salt and mix with immerse mixer. Heat up the soup again if needed. On a frying pan melt another tablespoon of butter, add the mushrooms cut into quarters and cook until softer. Serve the soup in a bowl and top up with mushrooms, add bread if preferred.

Bon Appetit!

Recipe altered from Albert Heijn Recepten.