I have to hand it to our son, he had his wisdom teeth removed yesterday and he did really well. Me? Didn’t sleep the night before. It’s so much easier when stuff is done to you rather than your kids. Now he gets to hear his parents telling him to eat his ice cream. Think he’ll be ok. 😊
Woke up being very happy for fuzzy socks with freezing temperatures and gusting winds. Definitely soup season! On one of our date nights, my husband ordered an amazing mushroom soup and it sparked an idea for a mushroom and parsnip soup. Their soup just had mushrooms in it with Gorgonzola cheese. Well I shouldn’t say just as it was delicious. But I went off on a tangent.
Roast them at 350F/175C until they are nicely browned. In the meantime, peel and dice 1 to 2 parsnips depending on the size. Finely chop a couple of garlic cloves. Sauté the parsnips and garlic with olive oil in a saucepan.
Add a amall handful of fresh thyme, sauté for another minute or so. Add about three cups of chicken stock and half a cup of dry sherry. Bring to a medium simmer. Once the mushrooms are roasted, add them to the soup.