Photo: John Autry; Styling: Cindy Barr
Total Time
30 Mins
4 servings (serving size: 1 1/3 cups)

How to Make It

Heat olive oil in a medium saucepan over medium-high heat. Add parsnip, shallots, mushrooms, and garlic; sauté 3 minutes. Add broth and next 7 ingredients (through thyme); bring to a simmer, and cook 10 minutes or until parsnips are tender. Remove from heat; stir in parsley.

Ratings & Reviews

Nancybottger's Review

March 23, 2014
Outstanding soup! As others have said, the flavors work well together and my picky teenagers both love it! My son won't eat exotic mushrooms, so I use a mix of regular and baby Bella. I can't say enough good things about the awesome recipe. Easy to make, hearty, delicious!

AliGold's Review

October 28, 2013
Love this soup! It's usually the first one I make when the weather starts getting chilly. It's super easy and incredibly flavorful. I usually go a little heavy-handed on the chicken and add a whole can of chickpeas and a little more water and broth. The parsnip flavor, which I know one reviewer complained about, isn't overpowering at all when you add more of the other ingredients and broth - plus you have more soup for leftovers. My husband, who is a chef and now has to turn out a few soups daily for his corporate catering gig, was so surprised at how delicious all of the flavors are together. He makes a version of this for his customers and they love it too. TIP: I typically use this garlic hot sauce (I need to buy some more!), which tastes delicious in the soup.

Aims5885's Review

December 19, 2011
The first time I made it, I made it exact to the recipe and it was amazing! I love this soup and make it again and again! Few changes I have are: I use boneless skinless chicken and put some pepper, salt and dried thyme and cooked that up and added it to the broth instead of the suggested chicken (its cheaper); I used dried parsley and added it with the thyme since I didn't have any fresh on hand; and I also sometimes add some wild rice to the soup at the end.

CinnaBeave's Review

October 15, 2011
Based on the previous reviews, I made this soup and made it exactly as the recipe states. I found it to be dreadful! It seemed to me that the flavors were not in harmony - like a bowl full of mismatched ingredients. The taste of the parsnip was so pronounced, it stood away from everything else and gave an almost perfume-y addition to the broth. I do like parsnips and have cooked with them before, but found this recipe to be ill-matched for the parsnip. I would not even consider serving this to anyone else, and will definitely not be making this recipe again.

casandreas's Review

January 04, 2011
The best flavor! I think it must be the mushrooms and parsnips. Delicious! I served it for dinner, and while it wasn't for a special occasion, it would suit that purpose perfectly. I also made the biscuits which were small, but I think a definite improvement over mixes. The kids commented on how good they were too! As for substitutions... I used button mushrooms, and half cup of sliced onion in place of the shallots. Overall, I am planning on keeping this recipe and serving it again.

SarahSz's Review

November 16, 2010
This was a satisfying, healthy dinner for out of town guests on a cold fall evening. I added torn Swiss chard leaves to add color and interest. My husband and teenage son sprinkled on grated Parmesian cheese.

brncgirl's Review

October 27, 2010
Loved this soup! The parsnips gave it a slightly different flavor which I liked; the dash of hot sauce gave it just the right amount of kick. I used regular white mushrooms and doubled the amount 'cause I like mushrooms.