winter’s back + mushroom and vegetable loaded soup

by Chen

The wind is almost “crunch” outside. Can you imagine that?

It’s reasonable for indulging, I guess. But how about a bowl of heart-warming soup loaded with tons of good-for-you ingredients?

mushroom and vegetable loaded soup
Makes 4-6 servings

1 large onion, diced
4 stalks celery, diced
1/2 lb carrots, diced
1/2 lb cremini mushrooms, quartered
1/2 lb white button mushrooms, quartered
4 cloves of garlic, minced

1 tbsp EVOO
1 can light cream of mushroom
2 cups water
2 tbsp tomato paste (optional)
salt and pepper

Heat 1 tbsp EVOO in a large Dutch oven over medium-low heat. Add onion, celery, and carrot and stir frequently. Cook for about 10 minutes or until tender. Lightly season with salt and pepper. Add mushrooms and garlic to the pot and mix everything together. Cook until the mushrooms start to release their juice.

Stir in cream of mushroom, water, and tomato paste. Cover and cook for 15 minutes. Uncover and cook for another 10 to 15 minutes or to the desired consistency. Adjust the salt and pepper to taste. Serve with grated Parmesan and/or crackers and/or crusty bread if needed.