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

1. Sauté the leeks, onions and garlic in butter until they are softened.
2. Add in the miso paste and cook for 1-2 minutes, stirring to break up the paste.
3. Add the broth, potatoes and parsnips to the pot.
4. Cook until everything is tender.
5. Add in cream and puree with an immersion blender until smooth.
6. Taste for seasoning and add Soy Sauce Salt and pepper as needed.
7. Add chili crisp to a pan and cook mushrooms of choice - make sure they are in bite sized pieces.
8. Top a bowl of soup with the mushrooms and a drizzle of chili crisp. Enjoy!