Parsnip and Mushroom Soup

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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 1/3 cup of the olive oil in a large stockpot over medium heat. Add the onion, carrots and celery and cook, stirring, for about 8 minutes until softened.

2. Add the chopped portobello and sliced shiitake mushrooms and the minced garlic. Cook for about 5 minutes until the mushrooms soften and release their liquid.

3. Add the chopped parsnips, chicken broth, tarragon bunch and thyme sprigs. Raise the heat and bring to a boil.

4. Reduce the heat to low, partly cover and simmer for about 15 minutes until the parsnips are very tender. Remove and discard the thyme sprigs and tarragon stems.

5. Puree the soup with an immersion blender until smooth, or work in batches in a countertop blender with the lid vented, keeping the hot liquid safe to handle.

6. Stir in kosher salt to taste if using, adding it gradually and tasting as you go.

7. Ladle into bowls and drizzle each serving with a little of the remaining 1/3 cup olive oil before serving hot.