Cream of Three Mushroom Soup

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PREPARE WITH:  Yamhill Valley Vineyards Pinot Noir Estate

Clean the mushrooms by wiping them with a dry paper towel. Trim the stems and slice the mushroom about a ¼ inch thick and, if big, cut them into bite- size pieces.  Set aside.

In a large pot, heat the stick of butter then add the leeks.  Cook over low heat for 15 – 20 minutes, until the leeks begin to brown. Add the mushrooms and cook 10 minutes until they are brown and tender. Add the flour and cook for about 1 – 2 minutes. Add the Chardonnay and

stir for another minute or so, scraping up the brown bits on the bottom of the pot. Add the stock, thyme leaves salt & pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and half and cream, taste for seasonings and if needed salt & pepper to taste.