Parsnip and Mushroom Soup recipe
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Ingredients
- ⅓ 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 ⅓ cup extra-virgin olive oil 5 cloves garlic, minced 1 bunch fresh tarragon 3 sprigs fresh thyme 1 pinch kosher salt to taste
Nutrition Info
- 91.6 caloriescarbohydrate: 9.7 gcholesterol: 1.6 mgfat: 5.3 gfiber: 2.5 gprotein: 1.5 gsaturatedFat: 0.7 gservingSize: -sodium: 343.8 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Parsnip and Mushroom Soup
Directions
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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.