Wild Mushroom Soup

Here is the soup Jolee created for our Roam the Rogue event!

Paired with Del Rio Pinot Noir
Prep Time: 15 min
Cook Time: 25 min
Servings: 4

Ingredients: 

• 3 tablespoons olive oil
• 1 whole small carrot, finely minced
• 1 whole celery stalk, finely minced
• 1 Tablespoon garlic, crushed and minced
• 1 pound white mushrooms, sliced thin
• 4 ounces, Chardonnay
• 4 ounces, tomato juice
• 4 ounces, 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

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. 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 chardonnay, 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 in with the soup. Add the cornstarch to the 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 crostini.