Parsnip and Mushroom Soup Recipe

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.