Based on a 2,000 calorie dietSee full nutrition
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.
I'm a pretty good cook, but never have made a good mushroom soup- not anymore! This was yummy! I used portabella and oyster, because that's what I had on hand. Love the parsnips in this recipe! ...