- olive oil - 3 items. spoons
- carrot - 1 piece
- stalk of celery - 1 piece
- garlic - 1 st. a spoon
- white mushrooms - 450 Grams
- white wine - 120 Grams
- of tomato juice - 120 Grams
- chicken broth - 120 grams
- fat cream - 450 milliliters
- Parmesan cheese - 1 glass
- cornstarch - 1 teaspoon
- water - 1/4 Glass
- salt - 1 pinch
- pepper - - To taste
1. Finely chop carrots and celery. Heat the olive oil in a large saucepan over medium heat. Peel the ceps and cut into thin slices. Add chopped carrots and celery into a saucepan, stir. Then add chopped garlic and mix. 2. Add the white mushrooms to the pan and fry until they soften. Pour in the white wine and cook for a few minutes. 3. Add the tomato juice and chicken broth. Allow the soup to simmer for about 5 minutes. 4. Then add the fatty cream and bring the soup to a boil. 5. Grate Parmesan cheese and add to the pan with soup. Cook for a few minutes until the cheese melts. 6. Mix cornstarch and 1/4 cup water, pour the resulting mixture into the soup. Reduce the heat and simmer the soup over low heat for about 10 minutes until thick. Salt and pepper the soup to your own taste. Serve the soup with French bread or crackers.
Servings: 4