Foodie Fridays Are Baaaack + A Mushroom Soup To LIVE For!

by Ryhpez | October 26, 2012 7:35 am

While I was on the phone with my sister the other day she asked,

“What happened to Foodie Fridays?”

Then within a two day period around the same time, a windfall of others, (not related to each other in any way except being readers of FYB), asked the same exact question via email, Facebook and Twitter!

Wow!!! I had NO idea you all liked Foodie Fridays so much. Point taken.

Honestly I did not mean to go this long without posting a recipe. Seriously! Time just sort of got away from me. But now that I know how much you like the cooking segments…

…Foodie Fridays are baaaaaaack!

So today I have an awesomely scrumptious creamy mushroom soup recipe for you. It is so good!

Ingredients

Serves 4

3 Tablspoons olive oil
1 small carrot, minced finely
1 celery stalk, minced finely
1 Tablspoon garlic, crushed and minced
1 pound white mushrooms, sliced thin
4 ounces, fluid Chablis White Wine
4 ounces, fluid Tomato Juice
4 ounces, fluid chicken broth
1 pint heavy whipping cream
1 cup parmesan cheese, freshly grated
1 teaspoon cornstarch
1/4 cup water
1 pinch of salt and pepper to taste

Directions

Step 1: Heat oil over medium heat in a large deep pot.

Step 2: Mince the carrot and celery good and fine. Don’t let the pieces remain too big or the soup will end up chunky.

Step 3: Toss carrot and celery into pot and allow them to soften while you slice the pre-cleaned mushrooms.

Step 4: As the veggies start to cook down, add your garlic.

Step 5: Add the mushrooms to the pot and allow them to reduce and soften.

Step 6: Pour in the Chablis and let it cook with the mushrooms for several minutes.

Step 7: Combine the tomato juice and the chicken broth into the pot. Allow it to boil for about 5 minutes before adding the heavy whipping cream. Then bring to a soft boil.

Step 8: Grate your Parmesan and add it to the pot. Add the cornstarch to 1/4 cup water and pour it into the soup.

Step 9: Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Use salt and pepper to taste.

Finally…enjoy the creamy goodness!

PS…for those who prefer a lower fat soup, you can substitute a low fat sour cream instead of the heavy whipping cream.

Image via Gourmet Recipe

Thanks for stopping by!

Source URL: http://fabyoubliss.com/2012/10/26/foodie-fridays-are-baaaack-a-mushroom-soup-to-live-for/

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