Parsnip and Mushroom Soup |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 30 |
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This is a great lighter soup I came up with on Thanksgiving, trying to find an inventive way to use seasonal vegetables. Ingredients:
1/3 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 |
1/3 cup extra-virgin olive oil |
5 cloves garlic, minced |
1 bunch fresh tarragon |
3 sprigs fresh thyme |
kosher salt to taste (optional) |
Directions:
1. 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.
2. 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.
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