Simple Way to Mushroom Veloute Soup Recipe

Parsnip And Mushroom Soup

Silky smooth mushroom soup is brought to life with pickled mushrooms, tomatoes and spinach.

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 | Mushroom Veloute Soup Recipe

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 | Mushroom Veloute Soup Recipe

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

TAG : Parsnip And Mushroom Soup

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