1/26 - Mushroom & Pea Soup

• onion (diced)
• celery (2 stalks diced)
• tomato paste (1/2 can)
• red wine (1/2 cup)
• button mushrooms (diced)
• Frozen Peas (2 cups)
• chicken broth (1 quart)
• water (1 cup)
• bay leaf (2 ea)
• optional: truffle oil
  

1. saute celery + onions in olive oil over medium heat in a dutch oven + add a pinch of salt
   
2. when softened, add mushrooms and cook
3. add tomato paste and stir frequently til caramelizes on the bottom
4. deglaze with red wine...
5. add frozen peas + chicken broth + water + bay leaf
   
6. simmer for 40 minutes
7. blend on "liquify" til very smooth
8. add sour cream and blend more to finish....
9. serve with bread
10. (optional) add several drops of truffle oil
    

Grade: B

• pretty good soup but not enough mushroom flavor
• tastes better with truffle oil
• tried to blend with stick blender first but still not smooth...too hardy...blender works way better
• was going to add potato to it for more body but was already thick enough