FUNGI in a BOWL SOUP

Dee Tourville

By
@Dee_Tourville

Grand daughter moved to Mich. She frequented a restaurant there, got the recipe for the mushroom soup & sent it to me. I don't really care for mushroom soup but she said "It's the best" so I thought I'd share it.


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Rating:

Comments:

Serves:

makes 4 quarts

Prep:

10 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

1 oz
olive oil
1 stalk(s)
celery, chopped small
1/2 small
carrot, sliced & diced small
1 lb
mushroom, washed & sliced
2 tsp
garlic, minced
4 oz
white wine
1 1/2 c
vegetable stock
1 pt
heavy whipping cream
4 oz
tomato juice
3 Tbsp
. cornstarch ( dissolved in 1/4 cup water )
1 c
parmesan cheese ( freshly grated )

Directions Step-By-Step

1
In a large pot over high heat add the oil, carrots and celery. Cook until soft.Approximately 5 minutes.
2
Next, add the mushrooms and continue to cook, stirring often, until soft. Approximately 10 minutes
3
Stir in garlic and cook for three minutes. Add wine and simmer for 10 minutes.
4
Add stock, cream, tomato juice and simmer for 10 minutes.
5
Finally, stir in cornstarch to thicken and simmer 5 minutes, stirring constantly to avoid burning.Remove from heat and stir in cheese, salt and pepper.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #MUSHROOMS CREAM