This is a great lighter soup I came up with on Thanksgiving, trying to find an inventive way to use seasonal vegetables.
Provided by TASTYMEL
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 30
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 9.7 g, Cholesterol 1.6 mg, Fat 5.3 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 343.8 mg, Sugar 3.1 g
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