As the weather gets cooler, my obsession with soup grows to ridiculous proportions. I found this Marvelous Mushroom Soup at tastykitchen.com and it was a hit for our household right away. I think I have made this soup 4 times in the last 2 months! That is impressive when you know that each time, the soup lasted our tiny household (two people) 3 whole days!
I love how this soup is tangy and creamy and loaded with veggies. It always leaves me with a happy and healthy feeling. The original recipe was tweaked enough that I decided to post it. I found the original did not have enough veggies in it (ONE carrot and ONE celery stalk?!) and I did not like the original ratio of cream to broth (I like more broth in my soups). I also added paprika (according to my personal rule that paprika goes in ALL cheesy soups!), and I used tomato sauce instead of tomato juice.
Feel free to add your own creative additions to this delightful recipe. For example, if you like a bit of spice, I bet cayenne pepper would be amazing in this. Or, if you want less tang and more smokiness, smoked Provolone might be a good substitute for the Parmesan.
Here is the recipe. Please try it out and let me know what you think! I hope you fall madly in love with it like I did!
- • 3 Tablespoons Olive Oil
- • 4-5 Carrots, Minced
- • 4 whole Celery Stalk, Minced
- • 2 cloves of Garlic, Minced
- • 16 oz. Mushrooms, Sliced Thin
- • 8 oz. of Dry White Wine
- • 8 oz. of Tomato sauce
- • 3 cups Chicken Broth
- • 1 pint Heavy Whipping Cream
- • 1 cup Parmesan Cheese, Freshly Grated
- • 1 teaspoon Cornstarch
- • 1/2 cups Water
- • Salt And Pepper, to taste
- • Paprika, to taste
- Heat oil in a large soup pot. Add chopped carrots and celery and saute for about 5-8 minutes. Add minced garlic, cook for 1 more minute.
- Clean and chop mushrooms. Add them to the pot. Once they have been reduced and softened (approx. 3-5 minutes), add your dry white wine and simmer for 3-5 minutes.
- Add the tomato sauce and chicken broth. Bring to a boil, then lower the temperature and allow it to simmer for 5 minutes.
- Slowly add the heavy whipping cream and stir constantly (this prevents curdling). Next, add grated Parmesan, again, slowly, while stirring constantly (this encourages an even melting).
- In a small bowl, mix the cornstarch to the 1/2 cup of water until dissolved. Pour the mix into the soup and mix well.
- Put the heat on low and allow the soup to simmer for approximately 10 minutes or until thickened. Taste and add spices according to your taste preferences.
- Pour in bowls, top with additional Parmesan if desired. Dip in bread, if desired. Enjoy!
- Note: Feel free to add even more veggies if you so desire!
- Note: You can easily exchange vegetable broth for chicken broth, as well as any other dairy for the heavy whipping cream. For example, if you want a lighter meal, switch the cream with milk.
- Note: Make sure to use a Parmesan wedge and grate it yourself, not those cheap containers of "Parmesan". The cheap "Parmesan" will not melt as nicely for the soup.