Recipe by TASTYMEL
"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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extra-virgin olive oil
carrots, peeled and chopped
celery ribs, chopped
white onion, peeled and chopped
large portobello mushroom caps, cleaned and chopped
5 (13.75 ounce) cans
parsnips, peeled and chopped
fresh shiitake mushrooms, sliced
kosher salt to taste
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.
Parsnips make it wonderfully sweet. I added cooked rice which went well.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Parsnip and Mushroom Soup
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 48
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