Parsnip and Mushroom Soup

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"This is a great lighter soup I came up with on Thanksgiving, trying to find an inventive way to use seasonal vegetables."

Ingredients

55 m servings 92 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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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.
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Reviews

3
  1. 3 Ratings

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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.

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...