Parsley Soup With Mixed Mushrooms

• 1 large bunch flat-leaf parsley
• 3 tablespoons butter
• 1/4 cup minced onion
• 1 medium leek, trimmed of hard green parts, roughly chopped and rinsed
• 1 medium parsnip, peeled and chopped
• Salt and freshly ground black pepper
• 2 1/2 cups chicken broth
• 4 ounces mushrooms (use button mushrooms mixed with a tablespoon or 2 of reconstituted porcini)
• 1 tablespoon minced shallot

1. Wash the parsley in a bowl; separate the stems and tops and tie the stems into a bundle.
2. In a casserole, melt 1 1/2 tablespoons butter over medium heat.
3. Stir in the onion, leek, parsnip and a pinch of salt.
4. Cook until the onion becomes translucent, about 10 minutes; do not allow the vegetables to brown.
5. Add the parsley stems and pepper to taste and stir again.
6. Add 2 1/2 cups water and the broth and stir.
7. Simmer, stirring now and then, until the vegetables are very tender, 30 to 45 minutes.
8. Meanwhile, wash and trim the mushrooms (add undamaged stalks to the soup).
9. Chop the caps.
10. Heat the remaining 1 1/2 tablespoons butter in a skillet over medium-high heat and add the mushrooms and shallot.
11. Season with salt and pepper and cook, stirring occasionally, until the mushrooms have given up their water and are tender, about 10 minutes.
12. When the vegetables are soft, remove the parsley stems, add the remaining parsley and cook for another minute.
13. Let the soup cool slightly, if possible.
14. Then place the soup, in batches if necessary, in a blender and puree until as smooth as possible.
15. Taste the soup and adjust the seasoning.
16. If it seems fibrous, pass it quickly through a coarse strainer.
17. Reheat.
18. Place a portion of the mushrooms at the bottom of each of 4 bowls and top with a ladleful of hot soup.

flatleaf parsley, butter, onion, green parts, parsnip, salt, chicken broth, mushrooms, shallot

Taken from cooking.nytimes.com/recipes/7372 (may not work)