Roasted Parsnip and Mushroom Soup

Baby, it's cold outside! 
While most American's are listening to this Dean Martin song to get into the Yuletime spirit, for us, it is just cold outside!  Nothing warms you up better than a hot, rich soup.

This past Shabbat I was feeling like soup was in order.  I wanted to do something different - I always feel the need to make something unique when I have guests.  This roasted parsnip and mushroom soup was perfect.  It is rich and creamy (without cream - it's parve!).  I happen to love parsnip and I am always looking for new ways to use it; and when it is all blended together, the parsnips create a thick creamy texture to the soup.  I roasted the parsnip first to release all of its sweetness and the mushrooms complement the earthy taste.  My husband, who does not like mushrooms, loved this soup - and went for seconds! 

Roasted Parsnip and Mushroom Soup

Ingredients:
4 medium parsnips, peeled and cut into rounds
1 onion
1 package sliced button mushrooms
1 package sliced crimini mushrooms
4 - 5 cups water
3 - 4 tbsp. chicken flavored bouillion
1 - 2 tsp. oil
Salt and pepper to taste
Chopped parsley for serving

Directions:
Pre-heat oven to 375 degrees.  Peel and slice parsnips.  Arrange on baking sheet and roast in oven for about 30 minutes, until soften and sweet smelling.  Meanwhile, chop and sauté onion until translucent, add mushrooms and continue to sauté until browned and the mushrooms reduce in size.  Add roasted parsnip and sauté briefly to blend the flavors.  Add bouillion to boiling water to dissolve and add to the mushroom and parsnip mixture (alternatives are to use prepared chicken broth or vegetable broth.  I find the bouillion to be salty which is why I use more water and less bouillion than recommended on the package).  After vegetables have cooked in the water for a few minutes, turn off heat.  Using an immersion blender, blend soup to a thick puree. 

If you prefer more texture to your soup, remove some of the cooked mushrooms before adding broth.  After pureeing, add the mushrooms back to the pot. 

Top with a generous amount of chopped parsley to serve.  The parsley give the soup a burst of freshness that cuts through the richness of the soup nicely. 

Hanukkah Latkes - with a Twist

Happy Hanukkah!!

I came home from the "Latke v. Hamentashen" debate that took place this past Sunday and headed straight to the kitchen!  Although I do have a sweet tooth, my vote is Latke!

Over the past years, I have helped my mother in the kitchen to make lots of different kinds of latkes.  We do potato, sweet potato, and my favorite: potato and zucchini.  Even my mother-in-law told me that she tried a new recipe that was potato and apple!  I love experimenting with all of these different flavors.  It is a fun way to bring my culinary interests into tradition.

This year, I tried something extreme:  I avoided all potatoes AND I didn't fry them!   During Hanukkah we fry our foods (latkes or sufganiyot, doughnuts) to symbolize the miracle of the oil that was found and then lasted 8 days.  Although these latkes are not fried, they still do have oil on them, so I think it counts.  So what did I make my latkes out of, if not potatoes?  Carrots and parsnips!  They were delicious with a bright, fresh, flavor.  In fact, they were so well loved, that they were all eaten before I had a chance to take a photo!

Carrot and Parsnip Latkes
Ingredients:
1 lb carrots, peeled and grated
1 lb parsnip, peeled and grated
1 small onion, grated
2 eggs, beaten
1/4 cup Matzo Meal
1 teaspoon dried thyme
salt and pepper to taste
cooking spray

Directions:
Pre-heat oven to 350.  Grate carrots, parsnip and onion into a large mixing bowl. Squeeze out as much moisture as possible.  Add eggs, matzo meal, thyme, salt and pepper and mix well.  Prepare 2 or 3 large cookie sheets with foil and cooking spray.  Spoon out mixture onto cookie sheets.  Spray more cooking spray over each individual latke before cooking.  Bake for about 15-20 minutes, until browns. 

I hope that you enjoy them!  If you have other fun latke combinations, please post a comment.  I would love to try more!