Parsnip and Mushroom Soup

SUBMITTED BY: TASTYMEL

"This is a great lighter soup I came up with on Thanksgiving, trying to find an inventive way to use seasonal vegetables."

RECIPE RATING:

No Reviews Yet!

Review/Rate This Recipe

PREP TIME	35 Min
COOK TIME	20 Min
READY IN	55 Min
Original recipe yield 30 cups

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/3 cup extra-virgin olive oil
2 large carrots, peeled and chopped
2 celery ribs, chopped
1 white onion, peeled and chopped
3 large portobello mushroom caps, cleaned and chopped
5 (13.75 ounce) cans chicken broth
8 parsnips, peeled and chopped
2 cups fresh shiitake mushrooms, sliced
1/3 cup extra-virgin olive oil
5 cloves garlic, minced
1 bunch fresh tarragon
3 sprigs fresh thyme
kosher salt to taste (optional)

DIRECTIONS

Pour 1/3 cup olive oil into a deep pot, and heat over medium heat. Stir in the carrots, celery, and onion; cook until vegetables can be pierced with a fork, about 5 minutes. Stir in the portobello mushrooms, and cook 5 minutes more. Pour in the chicken broth, and add the parsnips and shiitake mushrooms. Bring the mixture to a boil, then reduce heat to medium, and simmer until the parsnips are soft, about 10 minutes. Remove from the heat.
Place 1/3 cup olive oil in a blender or bowl of a food processor. Add the garlic, tarragon, and thyme, and pulse until well blended. Stir the mixture into the soup. Season to taste with kosher salt.

ADVERTISE WITH US

Top Searches

chicken
salmon
zucchini
pasta salad
pork chops
banana bread
zucchini bread
cookies
meatloaf
brownies
shrimp
chicken salad
chocolate chip cookies
ground beef
lasagna
pasta
potato salad
rice
slow cooker
macaroni cheese

View and vote for your favorite recipe photos... Vote Now!

Nutritional Information

Parsnip and Mushroom Soup

Servings Per Recipe: 30

Amount Per Serving

Calories: 95