READY IN 55 mins

Parsnip and Mushroom Soup

Read Reviews (3)

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

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.

Kitchen-Friendly View

PREP 35 mins
COOK 20 mins
READY IN 55 mins

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.

—MichelleG2880

See full review »

May 08, 2012

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

—cbacon8

See full review »

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!

—Max

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Mushroom and Gorgonzola Soup

Very Easy Mushroom Barley Soup

Roasted Mushroom Soup

Mushroom, Leek, Chicken Sausage and Tortellini Soup

Cream of Asparagus and Mushroom Soup

Creamy Roasted Parsnip Soup

Mushroom and Endive Soup

Mushroom Spinach Soup

Creamy Parsnip With Ginger Soup

Mushroom Barley Soup

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.

Nutritional Information

Parsnip and Mushroom Soup

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 92
Calories from Fat: 48

% Daily Value *
Total Fat 5.3g 8 %
** Saturated Fat 0.7g 4 %
** Cholesterol 2mg < 1 %
Sodium 344mg 14 %
** Potassium 242mg 7 %
Total Carbohydrates 9.7g 3 %
** Dietary Fiber 2.5g 10 %
Protein 1.5g 3 %
** Sugars 3.1g
** Vitamin A 17 %
** Vitamin C 13 %
** Calcium 3 %
** Iron 5 %
** Thiamin 5 %
** Niacin 8 %
** Vitamin B6 4 %
** Magnesium 5 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.