I'm really feeling it!

Cooking with TAY: "Orange Food" Edition - The Appetizer Round!

Ah, those dead leaves on the dirty ground. The chill in the air. The orange, yellow and red leaves on the trees as the lack of sun makes all the life get sucked out of them! Those carved up pumpkins are soon to be trashed. There are ugly mushroom things hanging about under the decay and all that orange... and this is the worst opening entry to lure you guys into making mushroom soup, isn't it?

You guys know you want to cook some mushroom soup after all that, right?! No?


Presenting MUSHROOM SOUP! This is a creamy, rich, mushroom-filled recipe that's been handed down from generation to generation, or was it... a recipe we found somewhere on the interwebs? That might be the case! And by that I mean, that is the case!


This past Sunday, Swansie and I were busy making all sorts of orange-coloured food. With the cold weather kicking in and the Thanksgiving holidays quickly upon us (in the U.S.), we decided to share a few of our favourite recipes with TAY. Whatever the case may be, if it's cold where you are, this soup may be just the sort of warming your heart type of food you may be looking for.


  • 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, cleaned and 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

*We used portabella mushrooms this round, as you could probably tell. Heh Heh.

**You may also forgo the wine but Swansie thinks it is better with it

***swan also used half and half instead of the heavy cream

****Swan did not use the cornstarch as the soup is plenty thick and creamy on its own without it. Plus she may not have had any.


Your Preparation Instructions

Heat oil, over medium heat, in a large deep pot.

Mince the carrot and celery nice and fine (_heeeyyy guurlll_). Put them into the pot and allow them to soften. Add your garlic just as the carrots and celery begin to cook down.


Giving the celery and carrots a little bath. In hot oil.

Next up, add the mushrooms to the pot, allowing them to reduce and soften. Pour in the wine at this point, and let it cook with the mushrooms for just 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.

Arrgh, I cut my hand on the tomato juice can! So much blood! SO MUCH BLOOD. Just kidding. >.>


Next add your grated Parmesan to the pot. A like so!

There is Parmesan in there... Swan added it quickly before I had my camera ready and it melted fast, like nobody's business.


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.


A spoon may also be necessary for eating this soup. If you are a bear, maybe you don't need no steenking spoon. Is that racist against bears? Please do not maul me.


You may serve this with french bread, or crackers, or whatever it is you fancy. The Swan fancied some bread sticks this meal. Good for her!

I fancied more meat.

A Note from the original author and follow up thoughts from a Twinsie who recently cooked this: this recipe can be easily doubled.


PocoGrandes (mah Twinsie): I should have doubled it because it was so good and now it's just about done!

So there you have it! Your Mushroom Soup appetizer (or you know, lunch if you wanted lunch).

  • On our next segment of "Cooking with TAY: "The Orange Edition", something something chicken something something dumplings.

Happy Cooking, TAY!

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