Mushroom Soup

• 3 Tablespoons Olive Oil
• 1 whole Small Carrrot, Finely Minced
• 1 whole Celery Stalk, Finely Minced
• 1 Tablespoon Garlic, Crushed And Minced
• 1 pound White Mushrooms, Sliced Thin
• 4 ounces, fluid Chablis White Wine (optional)
• 4 ounces, fluid Tomato Juice
• 4 ounces, fluid Chicken Broth
• 1 pint Heavy Whipping Cream
• 1 cup Parmesan Cheese, Freshly Grated
• 1 teaspoon Cornstarch
• ¼ cups Water
• 1 pinch Salt And Pepper, to taste

Preparation Instructions

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. (Please remember to clean the mushrooms first. You probably already knew that … I’m just sayin’.) 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.
Serve with French bread or just plain ‘ol crackers. Whatever floats your boat!
Note: this recipe can be easily doubled, which you may want to do anyway, cause it won’t last long if you have to share it!