Protein Boy is working till late tonight so I was able to make a fun dish that would not meet his dietary requirements (healthy with a protein and carbs)... This dish is not healthy, and probally doesn't meet much dietary needs, but it will meet the needs of your taste buds!
I have never been to Italy, but I dream to visit one day. This soup tastes like what I imagine most of the dishes will taste like. It is fattening and very rich, but sooooooo worth it!
Italian Mushroom Soup
3 Tb Olive Oil
1 stalk celery
1 smallish carrot
1 pd sliced mushrooms
1 garlic clove
1/2 cup tomato juice (I used the juice out of 1 can of diced tomatoes and added 1/4 cup of the tomatoes to the soup)
1/4 cup diced tomatoes
1/2 cup white wine
1/2 cup chicken broth
1 pint heavy cream (I used some half and half mixed with the heavy cream to take out some of the calories, but because of my Cajun Chicken Pasta failure the other day I didn't want to completely substitute the heavy cream)
1 cup freshly grated Parmesan cheese
1 teaspoon corn starch mixed with 1/4 cup cold water to make a slurry
salt and pepper to taste
Peel carrot, then chop the celery and carrot into small bits.
In a stockpot heat half the oil and the celery and carrots.
When carrots and celery are softened add the minced garlic. Cook for 1 minute.
Add the rest of the oil, tomatoes and mushrooms. Cook for about 2 minutes until mushrooms soften.
Add wine and cook for 2-3 minutes.
Add chicken broth and tomato juice. Boil for 5 mins.
Turn down heat to medium low and add in cream. Bring to a soft boil.
Add in parmesan and stir until melted.
Add cornstarch slurry and stir. Let simmer for about 10 more minutes until thickened.
Salt and pepper to taste.
If you want to add more calories serve with French Bread! Believe me you do not need it....I ate two bowls it was so good!
I made this soup for Jeffrey and he LOVED it. He is usually not a soup lover, so this was a surprise. I told him how the first time I didn't save him any because I wanted it for lunch the next day, haha!