1 teaspoon olive oil
1 small onion, finely chopped
4 cloves garlic, minced
2 medium parsnips, coarsely chopped
3 cups cooked, peeled mushrooms
3 tablespoons olive oil
2 1/2 tablespoons olive oil
1 tablespoon chopped fresh basil
ground black pepper to taste
1 teaspoon dried oregano
In a large bowl, mix olive oil, minced onion, garlic, parsnips, mushrooms, olive oil, olive oil, basil, pepper and oregano.
Return soup mixture to pot and stir to enhance flavor. Cover, reduce heat and simmer over medium heat for 1 hour.