Parsnip and Mushroom Soup Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

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 oz) 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)

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	56.53 Kcal (237 kJ)
Calories from fat	46.9 Kcal
		% Daily Value*
Total Fat	5.21g	8%
Sodium	25.79mg	1%
Potassium	86.2mg	2%
Total Carbs	2.22g	1%
Sugars	0.79g	3%
Dietary Fiber	0.79g	3%
Protein	0.48g	1%
Vitamin C	1.2mg	2%
Calcium	5.9mg	1%

Amount Per 100 g
Calories	145.12 Kcal (608 kJ)
Calories from fat	120.4 Kcal
		% Daily Value*
Total Fat	13.38g	8%
Sodium	66.19mg	1%
Potassium	221.27mg	2%
Total Carbs	5.69g	1%
Sugars	2.03g	3%
Dietary Fiber	2.02g	3%
Protein	1.23g	1%
Vitamin C	3mg	2%
Vitamin A	0.1mg	2%
Calcium	15.1mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.