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Chilled Parsnip and Caramelized Onion Soup
- 4 medium parsnips
- 1 1/2 tablespoons mustard oil
- 1 large sweet onion
- 1 tablespoon butter
- 2 1/2 cups chicken stock chilled
- 2 cup organic plain yogurt
- 2 tablespoons fresh tarragon leaves
- Salt and pepper to taste
Directions:View on PBS Food
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