Parsnip and Mushroom Soup

Description

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

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

Prep Time: 35 mins

Cook Time: 20 mins

Total Time: 55 mins

Servings: 30

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