Photo: Cala
Parsnip and Mushroom Soup
13 ingredients
35 min + 20 min
30 cups
openrecipes
"This is a great lighter soup I came up with on Thanksgiving, trying to find an inventive way to use seasonal vegetables."
Estimated Nutrition (whole recipe, rough)
473
Calories
39g
Protein
18g
Fat
42g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes