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Ingredients

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

Nutrition Info

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 servingSize: - sodium: 343.8 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

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.

30 cups

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