The Pioneer Woman Tasty Kitchen
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The Mushroom Soup!

4.66 Mitt(s) 21 Rating(s)21 votes, average: 4.66 out of 521 votes, average: 4.66 out of 521 votes, average: 4.66 out of 521 votes, average: 4.66 out of 521 votes, average: 4.66 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

I got this recipe from a chef at a trendy little Italian place where I use to live. This is a wonderfully creamy, rich soup with very addicting qualities. I like to serve it with nice, crusty French bread for dipping. Don’t say I didn’t warn you!

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
  • ¼ cups Water
  • 1 pinch Salt And Pepper, to taste

Preparation

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!

39 Comments

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Avatar of funnygal84

funnygal84 on 1.9.2012

This soup is my absolute favorite soup. i just made some thursday and had to make more yesterday so i could enjoy it a little longer. so addictive. thanks for sharing. :)

Avatar of Julie

Julie on 7.11.2011

I don’t know if I did something wrong, and if I did what it was. This soup came out terribly gritty for me. I don’t understand why, I followed the step-by-steps from PW, but it wasn’t creamy as much as it was, well, gritty. Does anyone know what could have caused this? I was so excited about this soup, too, but most of it got tossed because of the horrible texture. :(

Avatar of missvicki

missvicki on 7.31.2010

This is a very easy, and satisfying soup. We like things a little on the spicy side, so I add about 1/4 of an onion to the celery and carrots, and season with some white pepper, salt, a few dashes of Frank’s Hot Sauce, and some Tony Cachere’s seasoning. I also use half and half instead of cream, and think it would even be good with milk if you used a tad more cornstarch, especially if you wanted a lower fat version. Very good with crusty breads, and it reheats very well. I just made my second batch tonight :)

Avatar of missvicki

missvicki on 7.26.2010

This soup has become a new favorite! I made it over the weekend, and I just bought the ingredients to make it again! I also added diced onions to the carrots & celery, used mostly half & half and only about 1/4 c. cream, since that’s what I had, and I added a few shotss of Franks hot sauce and some white pepper, because we like things spicy. I highly recommend this one! Served it with artichoke garlic bread, and we were in heaven!

Avatar of tinabea

tinabea on 7.7.2010

Made this on the 4th of the July (yes, mid-summer…I make no sense) and we LOVED LOVED LOVED it. I did forget the garlic and noticed sitting on the counter as I was cleaning up. I’ll remember it next time!

21 Reviews

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Avatar of bonanzajellybean

bonanzajellybean on 11.22.2011

I love this soup. Thank you for sharing. And it is VERY addicting. I used two cloves of garlic and that was the only change. This will go in my rotation for soup and a larger batch is recommended.

Avatar of purrfectionist

purrfectionist on 10.10.2011

love all the mushrooms. Great flavor!

Avatar of apronmama

apronmama on 9.15.2011

I loved this soup. My husband hates mushrooms but he still really liked the base of the soup as well. Prefect amount for the two of us.

Avatar of tessks

tessks on 4.26.2011

Excellent! I made a few adjustments, but only because some ingredients were what I had on hand. Used a reisling, tomato sauce, and half asiago cheese. The flavor is fantastic and it’s such a smooth broth. I doubled the recipe and am glad I did–leftovers the rest of the week will be so welcome!

Avatar of eca712

eca712 on 12.29.2010

I hate to do this, but I just didn’t like this soup- and I LOVE mushrooms. It was just way too creamy. I cut down the cream to 1/2 pint and the cheese to 1/4 cup, and it was still much, much too rich. I think the cheese could be cut out altogether- most of it just stuck to the bottom of the pot anyway. And I’d use a splash of cream, no more. I’d also double everything else- otherwise, you get three small servings–at most–out of it. I’d also highly recommend a liberal sprinkling of parsley as garnish- it helped brighten it up.

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