Thyme gives this hearty soup even more autumnal flavor.

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Credit: Photography by Christopher Testani

Recipe Summary test

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In pot, cook parsnips, chopped fennel, 1/4 cup oil, garlic, shallots, and thyme over medium heat until vegetables are soft, about 10 minutes. Transfer to blender. Add stock; puree. Return soup to pot. Add milk. Heat soup over medium until heated through, about 5 minutes; season. Top with bacon, mushrooms, and fennel fronds. Drizzle with oil.

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