This soup is particularly good to make whenever you are feeling under the weather and want something nutritious to eat. The broth is easy to digest and will help provide the electrolytes you need to speed your recovery.
1-2 tablespoons extra virgin olive oil
3 yellow onions, large slices
4 carrots, large slices
8 large garlic cloves, crushed
2 cups butternut squash, cubed
3-4 parsnips, large slices
6 cups water
4 cups low-sodium chicken broth
4 skinned and cleaned chicken or turkey legs (with bones)
5 celery stalks, large slices
1 cup dehydrated wild mushrooms
1 tablespoon dried thyme
1 tablespoon dried parsley
1 teaspoon dried sage
4 bay leaves, wrapped in cheesecloth
1 teaspoon freshly ground black pepper
2 whole cloves
1 teaspoon sea salt
- Preheat oven to 400°F. In a large bowl toss the oil with onions, carrots, 4 cloves of garlic, butternut squash, and parsnips until lightly coated.
- Arrange the vegetables as flat as possible in a roasting pan. Roast, stirring veggies once, for 30-45 minutes or until golden brown and tender.
- In a large saucepan or stockpot bring water and chicken broth to a boil. Add chicken or turkey legs, 4 remaining cloves of garlic, celery, dehydrated mushrooms, thyme, parsley, sage, bay leaves, black pepper, cloves, and water. Simmer, stirring occasionally for 30 minutes.
- Once the vegetables are roasted add them to the pot along with the sea salt and cook for another 20 minutes.
- Cooking time is about an hour in total. The meat will be in large pieces and you may wish to remove them, cut them into smaller pieces and return them to the soup before serving.