I have just the recipe for you during these cold winter days, I just made it for the 2nd time and it is truly amazing!!! If you love mushrooms this soup is to die for! And the Pioneer Woman says so too, this is a Tasty Kitchen recipe she recommends…..
The Mushroom Soup!
•3 Tablespoons Olive Oil
•1 whole Small Carrot, Finely Minced
•1 whole Celery Stalk, Finely Minced
•1 Tablespoon Garlic, Crushed And Minced
•1 pound White Mushrooms, Sliced Thin
•4 ounces, fluid Chablis White Wine ( I just used white wine in my fridge)
•4 ounces, fluid Tomato Juice
•4 ounces, fluid Chicken Broth
•1 pint Heavy Whipping Cream
•1 cup Parmesan Cheese, Freshly Grated
•1 teaspoon Cornstarch
•¼ cups Water
•1 pinch Salt And Pepper, to taste
Heat oil, over medium heat, in a large deep pot.
Mince the carrot and celery nice and fine. Too big and the soup will end up chunky. Toss into the pot and allow them to soften while you slice the mushrooms.Next, add your garlic, right as the carrots and celery start to cook down.
Add the mushrooms to the pot and allow them to reduce and soften. Pour in the Chablis, and let it cook with the mushrooms for a few minutes.
Add the tomato juice, and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil.
Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended with the soup. Add the cornstarch to 1/4 cup of water, then pour into the soup.
Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own tastes
And here is the final product, it is so good I just may be salivating over my keyboard as we speak!
I hope you like it!!! French Bread is the perfect dipper so you know!