Nothing says fall quite like root vegetables and soup. Try this earthy concoction of celery root and parsnips infused with porcini to ground you in the season as the leaves fall, the days get shorter, and we start to naturally turn inward and hibernate. The toasts on top are an extra, but an absolutely essential one in my books as they add texture, flavour, and substance.

For the soup:

a large handful of dried porcini mushrooms

1 cup white wine

1 cup water

3 tbsps olive oil

4 medium onions, sliced

3 large parsnips, cleaned and cubed

1 small celery root, peeled and cubed

2 cloves garlic, peeled and smashed

6 cups veggie stock

a couple sprigs of thyme, destemmed

sea salt and pepper

For the toasts:

a handful of dried porcini mushrooms

a small bunch of parsley, destemmed

1 garlic clove, peeled

a small handful of roasted pecans

sea salt and pepper


Bring the wine and water to a boil in a small saucepan. Turn off the heat. Add the handful of dried porcini mushrooms and let sit until rehydrated.

Meanwhile, heat up olive oil in a large dutch oven or heavy pot over medium-high heat. Add onions and let simmer until soft and fragrant, about 15 minutes. Add cubed parsnips and celery root and sauté until parsnips are golden brown, about 10 minutes. Add porcini with their soaking liquid, garlic, veggie stock, sprigs of thyme, and salt and pepper. Bring to a boil. Turn down the heat and let simmer for about 40 minutes until vegetables are very soft and cooked right through.

While the soup cooks, prepare the topping for your toasts. Soak a handful of dried porcini in hot water. Once done, remove them from the water, squeeze out excess liquid and chop them with parsley, garlic, pecans, and a little sea salt and pepper.

When the soup is done, pureé in a food processor and return to the dutch oven, adjust seasoning. You can add the left-over porcini liquid from the toasts if you want to adjust the consistency as well. Toast some interesting bread and then cover liberally with your porcini, nut, garlic topping. Drizzle with a little olive oil. Serve the soup piping hot with the porcini toast floating on top.