Cream of mushroom soup and parsnips with mustard

4 people – 20 min cooking time – 10 min preparation time :

  • 1 parsnip
  • 1 shallot
  • 1 tsp of oil
  • ½ tsp of flour
  • 4 tablespoons cream (whole or soy if allergic)
  • 500 gr of brown mushrooms
  • 2 sprigs of spring onions
  • 1 tbsp honey mustard
  • 1 bouillon cube


  1. Finely chop the shallot. Peel the parsnip and dice it. Peel the mushrooms and cut them roughly.
  2. Heat the oil in a frying pan over medium heat. Add shallot and sauté until translucent.
  3. Sprinkle with flour and stir to distribute over shallot pieces. Gradually moisten with broth, mixing well at first to prevent lumps from forming.
  4. Add mushroom pieces and parsnip. Reduce heat, cover and simmer for 20 minutes.
  5. Blend the soup for a long time. Add cream and blend again until smooth. If the consistency is too thick for you, thin it with a little fresh cream or milk.
  6. Chop the chives and serve hot.