Ingredients:

• 500g mushrooms (any variety or a mix)
• 1 medium parsnip, peeled and diced
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 small leek, sliced (white and light green parts only)
• 1 medium potato, peeled and diced
• 2 tbsp butter
• 4 cups vegetable or chicken stock (or water)
• 1 cup heavy cream (or a dairy-free alternative, if preferred)
• Salt and pepper to taste
• Optional garnish: chopped parsley, croutons, pine nuts or a drizzle of olive oil

Instructions:

1. Prepare the Vegetables
   Clean and chop all the vegetables as described above.
2. Sauté the Vegetables
   • In a large pot, melt the butter over medium heat.
   • Add the onion, garlic, and leek. Sauté for 2–3 minutes until softened and fragrant.
   • Add the parsnip, potato, and mushrooms. Cook for 5–7 minutes, stirring occasionally, until the vegetables start to release their aroma and the mushrooms soften.
3. Simmer the Soup
   • Pour in the vegetable or chicken stock (or water) and bring to a boil.
   • Lower the heat to a simmer, cover the pot, and let it cook for about 20 minutes, or until the potato and parsnip are tender.
4. Blend the Soup
   • Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches using a countertop blender, taking care to let the steam escape.
5. Add the Cream
   • Return the pot to low heat and stir in the heavy cream. Warm gently without boiling.
   • Taste and season with salt and pepper as needed.
6. Serve
   Ladle the soup into bowls, garnish with your choice of parsley, croutons, pine nuts or olive oil, and serve hot.

Enjoy your comforting, creamy mushroom soup! 🍄