Parsnip Soup with Dungeness Crab and Mushrooms

Yields approx 3 liter soup

Ingredients

• 2 tablespoon butter 

• 2 cups minced onions 

•  1 cup diced celery 

• 3 pounds of fresh parsnips, peeled and medium diced 

• 1 tablespoon chopped garlic 

• 10 cups water 

• 1/2 to 1 cup heavy cream (optional) 

• 1 recipe of crab mushroom sauté

• 1 teaspoon finely chopped fresh thyme

Directions

In a soup, heat the butter. When the butter is hot, add the onions. Season the onions with salt and pepper. Sauté the onions for 2 to 3 minutes or until soft. Add the remaining vegetables. Season with salt and pepper. Stir in the water and bring the liquid to a boil.

Reduce the heat to a simmer and continue to cook for 1 hour, or until the vegetables are very tender, stirring occasionally. Using a blender, puree the soup until smooth. Slowly stir in the cream and thyme. Re season with salt and pepper if needed.

To serve, ladle the soup into the individual bowls. Place a spoonful of the crab saute in the center.

Crab Meat and Wild Mushroom Sauté

• 1 tablespoon butter 

• 2 cups mushrooms

• 1/2 tablespoon chopped garlic 

• 1/2 pound crab meat, shelled and picked over for cartilage 

• 1/4 cup chopped green onions, green part only 

• 1 teaspoon finely chopped fresh thyme leaves 

Directions

In a sauté pan, over medium heat, melt the butter; add mushrooms. Season with salt and pepper. Sauté the vegetables for 2 to 3 minutes, or until slightly wilted. Add the garlic, crab meat and green onions. Season with salt and pepper. Continue to sauté for 1 minute. Remove from the heat and stir in the thyme