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Parsnip and Mushroom Soup

Rated as 4.6 out of 5 Stars

"This is a great lighter soup I came up with on Thanksgiving, trying to find an inventive way to use seasonal vegetables."
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55 m servings 92
Original recipe yields 30 servings (30 cups)


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  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.

Nutrition Facts

Per Serving: 92 calories; 5.3 9.7 1.5 2 344 Full nutrition

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Read all reviews 5
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Parsnips make it wonderfully sweet. I added cooked rice which went well.

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.

Nice taste combo with the mushrooms and the parsnips! I used button mushrooms because that was all I had. also omitted the onion. All the flavors went well with this soup. Will make again.

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! ...

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 get...