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Parsnip and Mushroom Soup

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Recipe by
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Ingredients

  • 1/3 cup extra-virgin olive oil
  • 2 carrots (large, peeled and chopped)
  • 2 celery ribs (chopped)
  • 1 white onion (peeled and chopped)
  • 3 mushroom caps (large portobello, cleaned and chopped)
  • 683/4 ozs 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)
Prep Time
35 min
Total Time
55 min
Servings
30 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 80 Calories from Fat 50
% Daily Value *
Total Fat 5g 8%
Saturated Fat 0.5g 3%
Trans Fat
Cholesterol 0%
Sodium 55mg 2%
Potassium 220mg 6%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 2g
Vitamin A 15%
Vitamin C 10%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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