Ingredients55 m servings 92
- 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.
Per Serving: 92 calories; 5.3 9.7 1.5 2 344 Full nutrition
ReviewsRead all reviews 5
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! ...