Soup Recipe ⊷ Parsnip and Mushroom Soup

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

Cooking 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.

Nutrition Facts

• calories91.6
• carbohydrateContent9.7 g
• cholesterolContent1.6 mg
• fatContent5.3 g
• fiberContent2.5 g
• proteinContent1.5 g
• saturatedFatContent0.7 g
• sodiumContent343.8 mg
• sugarContent3.1 g