Molly’s Garlic Goddess Seasonings

Creamy Roasted Carrot and Mushroom Soup

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The perfect Fall soup with an added kick to keep you warm [ingredients]

Potter Jalapeño Wine
Olivin Olive Oil
Molly’s Italian Blend

1. Dice up the veggies

2. Toss the veggies and herbs in olive oil along with a heavy seasoning of Molly’s Italian Blend
3. Roast at 375 F for 1 hour, or until fork tender

4. In a large pot combine & simmer for 1 hour:
1 1/2 cup dried mushrooms
32oz chicken stock
3 cups water (I’m using homemade chicken stock, so it’s pretty strong & can be diluted)
1 cup of Potter Jalapeño Wine

5. The veggies are ready!

6. Combine the veggies to the stock & mushroom mix with 1 cup of heavy cream

7. Use an immersion blender to cream everything together
8. For a more silky texture, run the soup through a strainer

9. Garnish with a drizzle of heavy creamed enjoy!

#fallsoup carrot garlic jalapeno mushroom