Easiest Way to Make Courgette And Mushroom Soup

Parsnip And Mushroom Soup

In a large pan, add the olive oil, onion and potato and fry gently on a low heat for 5 minutes until soft.

Recipe Summary Parsnip And Mushroom Soup

This is a great lighter soup I came up with on Thanksgiving, trying to find an inventive way to use seasonal vegetables.

Ingredients | Courgette And Mushroom Soup

⅓ 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

⅓ cup extra-virgin olive oil

5 cloves garlic, minced

1 bunch fresh tarragon

3 sprigs fresh thyme

1 pinch kosher salt to taste

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.

Info | Courgette And Mushroom Soup

prep: 35 mins cook: 20 mins total: 55 mins Servings: 30 Yield: 30 cups

TAG : Parsnip And Mushroom Soup

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