fireman bob's dutch oven parsnip soup my way.....

Ingredients For fireman bob's dutch oven parsnip soup my way.....

• 2 1/2 lb

  parsnips - peeled and cut into 1 1/2 inch pieces
• 6 lg

  carrots - peeled and cut into 1/2 inch pieces
• 2 lg

  celery root - peeled and cut into 1/2 inch pieces
• 2 lg

  turnips - peeled and cut into 1/2 inch pieces
• 2 lg

  sweet potato, peeled and cut into 1/2 inch pieces
• 2 lb

  butternut squash - peeled and cut into 1/2 inch pieces
• 2 lg

  red onion - medium diced
• 2 lg

  fennel bulbs - medium diced
• 2 c

  mushrooms - chopped - optional
• 1/2 c

  extra virgin olive oil
• 1 1/2 c

  heavy cream
• 1 Tbsp

  course sea salt or to taste
• 1 Tbsp

  fresh cracked black pepper or to taste
• 4 1/2 c

  beef stock - divided
• 1 tsp

  cumin - ground
• 1/2 c

  butter, softened
• 1 c

  horseradish
• 1 tsp

  red pepper flakes - crushed *** or to taste
• 3 Tbsp

  parsley - chopped fine
• 3 Tbsp

  chives - chopped fine
• 3 Tbsp

  shallots - chopped fine
• 6 clove

  garlic - chopped fine