Parsnip And Mushroom Soup Recipe

Name: Parsnip And Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup extra-virgin olive oil, 2 large carrots, peeled and chopped, 2 celery ribs, chopped, 1 white onion, peeled and chopped, and more.

Yes, Parsnip And Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsnip And Mushroom Soup

How did you like this recipe?

Frequently Asked Questions