Step 1

Place a large pot on the stovetop and turn the heat to medium. Add the cremini mushrooms and cook, turning occasionally, to let them release their liquid. It will take 8-10 minutes. They will be squeaky in the pot as you turn them.

Step 2

Once any liquid in the pot has evaporated, add the olive oil and the beech mushrooms, onion, and parsnip. Cook for 5–7 minutes until the mushrooms turn golden brown. Season with salt, pepper, and garlic powder.

Step 3

Add the potatoes and place the thyme sprigs on top. Pour in the broth and bring to a boil. Reduce the heat to low. Add salt and white pepper and simmer for 30–40 minutes or until the potatoes are fork-tender.

Step 4

Once the potatoes are tender, scoop out and discard the spent thyme sprigs.

Step 5

Bring a large pot of salted water to a boil. Cook the elbows until al dente. Drain and set aside.

Step 6

Scoop 1 cup of broth from the pot and add to a glass measuring cup. Pour in the milk and stir to temper it.

Step 7

Pour the mixture into the pot and continue simmering for 5 minutes. Add the heavy cream if you’d like a richer soup.

Step 8

Add the cooked elbows to the pot along with the parsley. Taste and add salt and pepper. Simmer for 5 minutes. Turn off the heat.

Step 9

Ladle the soup into bowls and serve with a pinch of parsley on top. Finish with a drizzle of garlic oil and black pepper on top. Enjoy!