Creamy Parsnip Soup
Peel, rinse and slice parsnip. Peel, rinse and dice potatoes. Peel and chop onion. Heat oil in a saucepan and saute bacon and onion briefly, then pour in vegetable stock. Add parsnip and potatoes and simmer for about 20 minutes on medium heat.
Clean mushrooms and cut into quarters. Heat oil in a pan and saute mushrooms for a few minutes, then season with salt and pepper. Remove 1/3 of diced vegetables from the soup and set aside. Puree the rest of the soup. Combine diced vegetables with cream and return to soup, then season with nutmeg, salt and pepper. Pour soup into bowls, sprinkle with mushrooms and parsley and serve.