If you put a pound of mushrooms in anything, it’s likely to be delicious. Add wine and cream — such is the style of the lovely Pioneer Woman, who featured this on the Tasty Kitchen blog — well, you can’t really fail. I used red wine instead of white with no ill effects, and I also doubled the recipe. (The family was super grateful because they LOVED IT.) Serve with a salad and/or rolls for a great, light (as in not physically heavy, because I don’t mean low fat) meal.
4 smallish servings
0 hours, 15 minutes
0 hours, 25 minutes
- 2 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, cleaned and sliced thin
- 1/2 cup Chablis White Wine
- 1/2 cup tomato juice
- 1/2 cup chicken broth
- 1 pint heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1 teaspoon cornstarch
- 1/4 cup water
- 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.