Ingredients

3 Tbsp. extra virgin olive oil
2 celery stalks, trimmed, chopped
1 small onion, chopped
1 garlic clove, chopped
1 1/2 cups fresh shiitake mushrooms, sliced
1 - 28 oz. can Italian tomatoes, chopped
2 cups chicken broth
1 Tbsp. fresh lemon juice
1 tsp. fresh thyme
1/2 cup heavy whipping cream
1 small bay leaf
6 oz. BelGioioso Parmesan cheese, shredded

Directions

Heat 2 tablespoons oil in large saucepan over medium-high heat. Add celery, onion and garlic. Cook until translucent. Add 1 cup mushrooms and sauté 5 minutes. Add tomatoes, chicken broth, lemon juice, thyme and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes. Remove from heat, discard bay leaf and puree soup. Return soup to heat, add whipping cream and heat soup through. Season to taste with salt and pepper. Serve soup garnished with sautéed mushrooms and shredded BelGioioso Parmesan.