Creamy soup with mushrooms and celery
Description
A hearty first course. A small amount of tomato juice gives this soup an unusual flavor. This thick, rich soup is best served with crispy French bread for dipping.
Instructions
- 1
Step 1
1. Finely chop the carrots and celery. Heat olive oil in a large pot over medium heat. Clean the white mushrooms and slice them thinly. Add the chopped carrots and celery to the pot, stir. Then add the sliced garlic and mix.
- 2
Step 2
2. Add the porcini mushrooms to the pot and sauté until softened. Pour in the white wine and cook for a few minutes.
- 3
Step 3
3. Add tomato juice and chicken broth. Let the soup simmer for about 5 minutes.
- 4
Step 4
4. Then add heavy cream and bring the soup to a boil.
- 5
Step 5
5. Grate the Parmesan cheese and add it to the pot with the soup. Cook for a few minutes until the cheese melts.
- 6
Step 6
6. Mix the cornstarch with 1/4 cup of water, then pour the mixture into the soup. Reduce the heat and simmer the soup over low heat for about 10 minutes, until thickened. Season the soup with salt and pepper to taste. Serve the soup with French bread or crackers.