This delicious, creamy, comforting (and healthy!) soup has been famously circulating in our family for many years. It was originally heard in the 80s by my mother one morning on the radio while we were stuck in traffic. Amazingly, she repeated it over and over in her head until she was able to write it down! And, as they say, the rest is history.
Mushrooms are an amazing protein substitute. Rich and hearty, they provide many vitamins (such as vitamin B, copper, potassium, and iron) and antioxidants (such as glutathione and ergothioneine). They are naturally low in sodium, which is also good for a healthy heart.
Give this easy soup a try on your next cold, frigid day; and it is sure to warm you up—body and soul!
1 small onion, chopped
1 clove garlic, chopped
2T grass-fed butter
4C chicken broth
¾ lb. each of mushrooms and parsnip, chopped
1t salt, to taste
½ t pepper, to taste
½ t agave (optional)
1C organic sour cream
Saute the onions and garlic in butter until tender. Add mushrooms and cook until the give up their juice and begin boiling. Continue to simmer until juice evaporates and mushrooms begin to fry. (This is important—it gives the soup that wonderful mushroom-y flavor!)
Finely chop parsnips in a food processor (it is much easier). Add to mushroom mix, add chicken stock. Simmer until tender, about 30 minutes.
Stir in sour cream and simmer for a few more minutes, and serve!