Melt butter in 5 quart pan. Add parsnips and cook till lightly browned. Do not turn much so they can brown. Stir in the shallotts, oregano (fresh), garlic salt and pepper. Cook till shallotts are limp and everything is starting to brown. Deglaze with the broth, bring to boil, and reduce to simmer. Cook for about 8 minutes and then remove from heat to cool somewhat.

Puree the soup. Return soup to pot and stir in the Parmigiano, soy sauce, and lemon juice. Garnish with oregano sprig