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.

Step: 1

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.

Step: 2

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.

Per Serving: 92 calories; protein 1.5g; carbohydrates 9.7g; fat 5.3g; cholesterol 1.6mg; sodium 343.8mg.

The name of “stew” can process to both a food and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.