I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
Dice the onion, celery, garlic and chives and set them aside.
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Peel the parsnips and potatoes and cut them into a medium dice.
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Remove the stems and slice or gently pull apart the mushrooms into similar sized pieces.
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Cook the small beech mushrooms in butter over medium-high heat until golden brown. Remove and set aside.
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Add the onion, celery, parsnip, garlic and chili flakes to the pan and cook until starting to soften.
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Add the mushrooms and cook until starting to caramelize.
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Add the dry sherry to the pan and cook until it has completely reduced. Be sure to scrape up any browned bits on the bottom of the pan.
Add the potatoes, stock, herbs and miso to the pot. Bring it to a boil and reduce to a simmer until the vegetables are tender.
When the soup is done, blend it until silky smooth.
Ladle into bowls and garnish with sauteed mushrooms and fresh chopped chives. ENJOY!