The Mushroom Soup! Recipe

Name: The Mushroom Soup!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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 cups Water; 1 pinch Salt And Pepper, to taste

Servings: persons

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
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 cups Water
1 pinch Salt And Pepper, to taste

1
Heat oil, over medium heat, in a large deep pot.
2
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.
3
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.
4
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.
5
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.
6
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.
7
Serve with French bread or just plain 'ol crackers. Whatever floats your boat!
8
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!

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, 1 whole Small Carrrot, Finely Minced, 1 whole Celery Stalk, Finely Minced, 1 Tablespoon Garlic, Crushed And Minced, and more.

Yes, The Mushroom Soup! falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Mushroom Soup!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions