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.

 

Enjoy!