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.

Rating:
★★★★★ 1 vote
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 )

Step-By-Step

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