Potato, Carrot and Parsnip Soup | Kowalski's Markets

Ingredients

• 4 tbsp. Kowalski's Extra Virgin Olive Oil
• divided
• 1 cup diced onions
• 8 oz. sliced mushrooms
• 4 carrots
• peeled
• sliced into 1/8" slices on the diagonal
• 4 parsnips
• sliced into ⅛" slices on the diagonal
• 4 cups low-sodium chicken broth
• 1 ¼ cups skim milk
• 3 large red potatoes
• cut into ½" dice
• ¼ cup dry sherry (optional)
• - kosher salt and coarse ground black pepper
• to taste
• ¼ cup chopped fresh Italian parsley
• 1 tsp. chopped fresh thyme