Parsley Soup with Mixed Mushrooms

Name: Parsley Soup with Mixed Mushrooms
Yield: Makes 4 servings
Ingredients: 2½ cups Rich Chicken Stock, Dark Chicken Stock, or other stock; or use all water; ¼ cup minced onion; 4 ounces mushrooms (use an assortment, all button mushrooms, or button mushrooms mixed with a tablespoon or two of reconstituted porcini); 1 medium leek, trimmed of hard green parts, split in half, well washed, and roughly chopped; 3 tablespoons butter or extra virgin olive oil; 1 large bunch parsley (3 or 4 ounces); Salt and freshly ground black pepper; 1 medium-to-large parsnip, chopped (about 1 cup; you may substitute potato); 1 tablespoon minced shallot

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

A perfect winter soup with splendid color. Jean-Georges uses an entire bunch of parsley, including the stems, making it the dominant flavor. Use any combination of mushrooms you like.

Follow the soup with something simple, such as Roast Cornish Hens with Herb-Bread Stuffing.

Ingredients

Soup
Winter
Gluten-free

Ingredients

Method