Christina's Mushroom Soup

from Tasty Kitchen via PW Cooks

3 Tablespoons Olive Oil
1 whole Small Carrrot, Finely Minced
1 whole Celery Stalk, Finely Minced
1 Tablespoon Garlic, Crushed And Minced
1 pound White Mushrooms, Sliced Thin
4 ounces white wine
1 can tomato paste1 1/2 cup chicken broth
1 pint Heavy Whipping Cream
1 cup Parmesan Cheese, Freshly Grated

Heat oil, over medium heat, in a large deep pot.

Mince the carrot and celery nice and fine.. Toss into the pot and allow them to soften while you slice the mushrooms. Next, add your garlic, right as the carrots and celery start to cook down. Add the mushrooms to the pot and allow them to reduce and soften. Pour in the wine and let it cook with the mushrooms for a few minutes.

Add the tomato paste and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil. Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended with the soup. Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own tastes.