I got this recipe from a chef at a trendy little Italian place where I use to live. This is a wonderfully creamy, rich soup with very addicting qualities. I like to serve it with nice, crusty French bread for dipping. Don't say I didn't warn you!
03Add the mushrooms to the pot and allow them to reduce and soften. Pour in the Chablis, and let it cook with the mushrooms for a few minutes.
04Add 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.
05Grate Parmesan and add it to the pot. Let this 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.
06Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own tastes.
07Serve with French bread or just plain ‘ol crackers. Whatever floats your boat!
08Note: this recipe can be easily doubled, which you may want to do anyway, cause it won’t last long if you have to share it!