Chicken Soup With Mushrooms And Parsnips The gingerlike flavor from the carrotlike parsnips is the secret to this fantastic soup. This has become known as "Louie's penicillin." Makes 4 servings
	Ingredients: 1 tablespoon olive oil 2 skinless chicken thighs 1 teaspoon minced garlic 4 cups Roasting Chicken Stock 1/2 cup chopped onions 1/2 cup diced carrots 1/2 cup thinly sliced chiitake mushrooms 1/2 cup chopped parsnips 1/2 cup dry cooking sherry Sea salt and freshly ground black pepper 2 skinless chicken legs
	Instructions: 1. In a medium stockpot, heat the olive oil over medium heat. Add the garlic and onions and cook, stirring, until the onions are translucent, about 3 minutes. Add the carrots and parsnips and continue to cook, stirring, for 5 minutes. 2. Add the sherry and simmer until the liquid is reduce by half, 2 to 3 minutes. Add the chicken legs and thighs and stock and simmer for 30 minutes. 3. Remove the chicken from the soup and pull the meat off the bones. Chop the meat and add back to the soup with the shiitake mushrooms and simmer for 5 minutes. Season with salt and pepper to taste, and serve.

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