Creamy Roasted Carrot and Mushroom SoupBy Molly’s MillsDecember 8, 2020Supper The perfect Fall soup with an added kick to keep you warm Ingredients2lbs Carrots 1 Onion Peppers 1 1/2 cups Dried Mushrooms 2 knobs of Garlic 32oz Chicken Stock 1 cup Potter Jalapeño Wine Olive Oil 1 cup Heavy Cream Molly's Idahoan Blend Potter Jalapeño WineOlivin Olive OilMolly’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 Blend3. 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 mushrooms32oz chicken stock3 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 together8. For a more silky texture, run the soup through a strainer 9. Garnish with a drizzle of heavy creamed enjoy!