Creamy Mushroom Soup

This recipe came originally from The Peppertree.

3 Tablespoons Olive Oil
1/2 cup carrot slivers
1 whole Celery Stalk, Finely Minced
1 Tablespoon minced Garlic
1 pound Mushrooms, Sliced Thin
1/2 cup white cooking Wine
1/2 cup Tomato Juice
1/2 cup vegetable broth
1 pint Heavy Whipping Cream
1/2-1 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. Toss the carrot and celery into the pot and allow them to soften. 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 cooking wine, and let it cook with the mushrooms for a few minutes. Add the tomato juice, and the vegetable broth. Allow it to boil for about 5 minutes. Add the heavy whipping cream, and bring to a soft boil. Add grated Parmesan cheese and 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.
This is good served with French bread.

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