Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
35 mins
cook:
20 mins
total:
55 mins
Servings:
30
Yield:
30 cups
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

92 calories; protein 1.5g; carbohydrates 9.7g; fat 5.3g; cholesterol 1.6mg; sodium 343.8mg. Full Nutrition
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