Creamy Parsnip and Leek Soup with Spicy Mushrooms
- 2 medium russet potatoes - peeled and diced
- 3 parsnips - peeled and diced
- 2 large leeks - sliced and cleaned
- 1 yellow onion - diced
- 4 cloves garlic - minced
- 2 1/2 tbsp CinSoy Miso
- 3 cups vegetable broth
- 1/4 cup heavy cream
- Black Pepper
- 2 tbsp butter
Chili Crisp Mushrooms:
- 4 ounces mushrooms
- 2 tbsp CinSoy Chili Crisp
- Soy Sauce Salt
- Sauté the leeks, onions and garlic in butter until they are softened.
- Add in the miso paste and cook for 1-2 minutes, stirring to break up the paste.
- Add the broth, potatoes and parsnips to the pot.
- Cook until everything is tender.
- Add in cream and puree with an immersion blender until smooth.
- Taste for seasoning and add Soy Sauce Salt and pepper as needed.
- Add chili crisp to a pan and cook mushrooms of choice - make sure they are in bite sized pieces.
- Top a bowl of soup with the mushrooms and a drizzle of chili crisp. Enjoy!