Mill Creek wine label
Mill Creek wine and food pairing

Roasted Mushroom Soup

Rich and creamy this is a real cold weather winner!



1 lb Portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4-inch pieces
1 lb shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces                          
5 garlic clove
3 truffle oil
3 14-ounces containers chicken broth
1 1/2 tbs.butter
1 onion, chopped
1/4 cup of Madeira Wine
1/4 cup of Marsala Wine
5 tbs. flour
1 cup whipping cream
3/4 tsp chopped fresh thyme



Preheat oven to 400°F. Line 2 large baking sheets with foil. Divide mushrooms and garlic between prepared baking sheets. Drizzle mushrooms on each sheet with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil. Bake mushrooms 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly. Puree the mushrooms with 1 container of broth in blender until smooth. Set mushroom puree aside. Optional: to not puree all the mushrooms if you would like a few big chunks.
Melt butter in heavy large pot over medium-high heat. Add onion and sauté until onion is tender, about 8 minutes. Add Madeira and simmer until almost all of liquid evaporates, about 2 minutes. Add flour; stir 2 minutes. Add 2 containers of broth, cream, and thyme. Stir in remaining cooked mushroom pieces and or mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Salt and pepper to taste.  


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