Sunday, March 24, 2013

carrot parsnip soup with soy glazed shiitake mushrooms

spring has officially sprung - although it is still below 40 degrees here in nyc with snow forecast for tomorrow. a bright and vivid carrot parsnip soup is a warm yet colorful meal while we transition from winter to spring.

start off by peeling the carrots and parnsips.

cut them into roughly equal sized pieces - about 1/2 inch rounds.

i bought my shiitake mushrooms at the market. wash them by rinsing gently then patting dry or wiping with a damp paper towel. 

drizzle a tbsp of olive oil over the carrots/parsnips, mix to cover and lay on a cookie sheet lined with parchment. sprinkle with salt and pepper.

roast in the oven for 25 minutes until the carrots soften and start to brown on the edges.

meanwhile, heat up 6 cups of chicken or vegetable stock. add to the stock a roughly 1 inch x 1 inch piece of peeled ginger. this will lend a light gingery flavor to the broth.

the stems of shiitake mushrooms are a bit tough and stringy to eat, but are good for flavor. so i tossed these into the broth as well.

  trim mushrooms close to the based of the cap, and wash the stems well. simmer for about 15 minutes.

stems of shiitake mushrooms, trimmed and rinsed well
while the stock simmers, saute the onions and garlic in about 1 tbsp olive oil until soft.

now, time to prep the tops of the mushrooms for the garnish.

slice the mushroom caps into thin strips. coat them with 1/2 tbsp soy sauce. heat 1 tbsp olive oil in a skillet, then cook the mushrooms until they get crispy. part way through cooking, add some sesame oil and honey to form a glaze.

after about 10 minutes, they will be dark and crispy. remove from the skillet and let them rest on a paper towel to absorb any excess oil.

after your broth has simmered for about 15 minutes, remove the ginger and mushroom stems. add the roasted carrots and the softened onions/garlic.

let the stock mixture cool slightly, then use an immersion or regular blender to puree into a smooth soup. taste and adjust salt/pepper as needed.

top with a few of the  soy-glazed shiitakes for a pretty garnish that also adds texture and flavor to the soup.

soup based on Food52's recipe

roasted carrot and parsnip soup with soy-glazed shiitake mushrooms
makes about 6 cups of soup


1 1/2 lbs carrots, peeled and cut into 1/2 inch pieces
1/2 lb parsnips, peeled and cut into 1.2 inch pieces
2 tbsp extra virgin olive oil, divided
salt and pepper, to taste
1 small yellow onion, chopped
2 large cloves garlic, minced

6 cups chicken or vegetable stock
stems of 1/4 lb shiitake mushrooms below, cleaned
1 inch piece of fresh ginger, peeled

1/4 lb shiitake mushrooms, cleaned with stems trimmed
1/2 tbsp soy sauce
1 tbsp extra virgin olive oil
1/8 tsp sesame oil
1/8 tsp honey


1.   preheat oven to 375 degrees F. coat carrot and parsnip pieces in 1 tbsp olive oil and spread across a parchment lined baking sheet. salt and pepper to taste. roast for 25-30 minutes, until soft.

2.   heat 1 tbsp olive oil in a skillet over medium heat. add onions and saute for 1-2 minutes until soft. add garlic and cook until both garlic and onions are soft. set aside.

3.   heat the 6 cups of stock in a large saucepan or stockpot. add ginger and the clean stems of the shiitake mushrooms. simmer for about 15 minutes until the stock has a hint of ginger flavor.

4.   after 15 minutes, remove the ginger and mushroom stems. add in the roasted carrots, onions and garlic. bring to a simmer for 5-10 minutes until the carrots become soft.

5.   use an immersion blender for about 3 minutes until the soup becomes a smooth puree.

for the mushrooms:

6.   slice the caps of the shiitake mushrooms thinly, and toss with 1/2 tbsp soy sauce. mix together 1/8 tsp sesame oil and 1/8 tsp honey.

7.   heat 1 tbsp olive oil in a skillet. add the sliced mushroom caps and cook for 5-7 minutes until they release their juices and then start to brown.

8.   drizzle honey-sesame oil mixture over the shiitake mushrooms and cook them for an additional 3-5 minutes until they are dark brown.

7.   remove from skillet and let them drain on a paper towel. they will crisp up as they cool.

8.   serve soup hot, with soy glazed shiitakes on top for garnish and flavor.


- you can use any combination of carrots and parsnips. just stick to 2 lbs total.

- to clean the shiitake mushrooms, wipe with a wet paper towel or rinse the caps gently and pat dry right away. they will absorb water if left to soak.

- store the mushrooms separately wrapped in plastic wrap or a small tupperware. garnish soup after reheating.


Post a Comment