Image courtesy: cooking.nytimes.com
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
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.
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