Once we hit forty, women only have about four taste buds left: one for vodka, one for wine, one for cheese and one for chocolate, said Gina Barreca and I couldn’t agree more. The smoothness of vodka in this creamy soup delivers silky goodness in every bite. We paired it up with turkey and apple wrap for our almost traditionally preferred autumn lunch – soup & sandwich.
With this recipe I officially launch my new blog design and my new domain. Hope you like it better than the old one and that you find it easy to navigate through. Not all glitches have been worked out yet, but it is up running and functional and that, my friends, makes me a happy blogger; that, and of course your visits and comments.
1 small onion, diced
1 ½ cup Vegetable Broth
2 cups Vodka Sauce (Bertolli, Buitoni or any brand available to you)
1 cup Heavy Cream (half and half or whole milk can be used instead for a lighter version)
2 cups (6 oz.) sliced Mushrooms
1 tablespoon Basil (preferably fresh)
1 shot Vodka (about 1 tablespoon)
Salt and Pepper to taste
1 tablespoon Butter
Heat butter in a medium sauce pan over medium-high heat. Add onion and sauté until translucent, about 10 minutes. Add mushrooms and vodka and sauté for 5 minutes more, or until vodka has evaporated. Stir in broth, heavy cream and sauce. Cook, stirring occasionally, for 10 minutes; add basil, and season with salt and pepper to taste.
To serve, top soup with seasoned croutons.