Mary Ann Pozzan’s Cream of Mushroom Soup



Serves 6 people

Pair with Michael Pozzan 2011 Russian River Chardonnay



In a large soup pot, melt butter until it begins to froth.


Sauté onions in butter until they are just limp, approximately 5 minutes.


Add mushrooms and sauté until almost cooked.


Add olive oil if mushrooms dry out.


Stir in minced garlic, Annabella Chardonnay, and Worcestershire—cook 3 minutes longer, or until liquid is absorbed.


Sprinkle with flour and cook 5 minutes longer over low heat, stirring occasionally.


Add Chicken Broth, salt and pepper to taste and bring to a boil. Cover and reduce heat for 15 minutes.


Using a slotted spoon, transfer mushrooms and onions to a blender and puree.


Return mushroom and onion puree to pot with broth and reheat.


Remove from heat, add milk and sherry. Return to heat and simmer on low for 7 minutes.


Ladle soup into individual bowls. Place a dollop of Crème Fraiche on top, and lightly swirl.


Garnish with chopped chives, or garnish with Croutons.