Posted by: lifewithbs | February 10, 2010

Mushroom Soup

MMMmmm this soup was sooooooo good! It has a pint of heavy cream, and thus is not very healthy… but if you like mushrooms and want to indulge I highly suggest you try this out.

The Pioneer Woman posts her own recipes on the cooking section of her website. She also recently started a recipe sharing site, that anyone can contribute to, called Tasty Kitchen.  Both have been great resources for me in my quest to learn how to cook.

This recipe was submitted to the Tasty Kitchen, here. It was featured by PW, here.

Mushroom Soup

3 tablespoons olive oil

1 carrot, peeled and minced fine

1 celery stalk, minced fine

1 tablespoon garlic, minced (about 4 large cloves)

1 pound white mushrooms, sliced thin

1/2 cup 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 the olive oil over medium heat, in a large pot. Chop up the carrot and celery fine, and add to the pot. Let it cook for a few minutes.

Add the garlic, once the carrots and celery start to cook down. You can slice the mushrooms at this time, or just use pre-sliced ones like me and save yourself all the trouble!

After a few minutes, add the mushrooms.

Cook the mushrooms for a few minutes, until they soften and liquid starts to appear. Add the wine, stir it around, and let it cook with the mushrooms for a few minutes longer.

Add the tomato juice and chicken broth. Stir it around and let it boil for about 5 minutes.

Add the cream and bring to a soft boil. Next time, I’ll try making this with light cream or half and half….

Grate the parmesan and add it to the pot. Since you can really taste the cheese in this soup, I used our fancy parmesan reggiano. It’s kind of expensive, but it tastes sooooooooo much better than regular parmesan, it’s worth it.  Let it cook for a few minutes until the cheese is melted and blended with the soup.

Add the cornstarch to the 1/4 cup of water, mix around until it looks like milk, and add to the soup. This will thicken it a little bit.

Lower the heat and let it simmer for about ten minutes, until it has thickened. Add salt and pepper to your taste and serve with bread.

This soup went perfectly with the whole wheat, flax, and oat bread I made the day before. Delicious! I’ll definitely make this again.

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Responses

  1. I want this. It looks so good…you and your heavy cream!!


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