Parsnip and Mushroom Soup Recipe - Allrecipes.com
  • READY IN 55 mins

Parsnip and Mushroom Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 30 cups Change Servings

Directions

  1. 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.
  2. 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.
Kitchen-Friendly View
  • PREP 35 mins
  • COOK 20 mins
  • READY IN 55 mins
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Reviews More Reviews

Oct 02, 2012

I changed the chicken broth to veggie broth to make this dish vegetarian. It was a very light soup with lots of flavor and super healthy. Definitely a keeper.

 
May 08, 2012

Parsnips make it wonderfully sweet. I added cooked rice which went well.

 

3 Ratings

Dec 17, 2012

I was out of celery and carrots, but had an abundance of mushrooms and parsnips, also bell peppers. This is cooking right now, smells heavenly, it will surprise my daughter when she finally gets home from her day. A great warm-up for this cold, rainy winter day and def a keeper!

 

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Nutrition

  • Calories
  • 92 kcal
  • 5%
  • Carbohydrates
  • 9.7 g
  • 3%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 344 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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