parsnip and mushroom soup

Ingredients

• Servings: 30
• 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)

Recipe

Preparation Time: 35 mins Cook Time: 20 mins Ready Time: 55 mins


• 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.