Creamy Mushroom Soup


  • 2 lbs. Button Mushrooms, sliced thin
  • One whole onion, diced
  • 3 stocks of celery, sliced thin
  • 1 clove of garlic, minced
  • 1 cup white wine
  • 1 stick butter, plus 2 Tbsp.
  • 8 cups chicken broth
  • 16 oz. heavy cream
  • ½ cup flour
  • 2 tsp balsamic vinegar
  • Salt and pepper to taste


Heat 2 tablespoons butter in a large skillet over medium-high heat. Reduce the heat to medium and add mushrooms, onion, celery, and garlic. Cook, stirring frequently, until vegetables are soft, about 6 to 8 minutes.
Add a cup of white wine to the skillet and boil off completely.
Then transfer soup to a medium size pot. Add 8 cups of chicken broth to the pot. Let soup boil until broth is reduced by 50%.
On the side make your roux. Melt 1 stick butter in a saucepan over medium-low heat. Reduce heat to low and slowly sprinkle in ½ cup flour while stirring with a whisk. In 3 to 5 minutes, you’ll have a roux.
Transfer the soup to a blender (make sure it is just warm or cool at this stage---blending hot soup is dangerous!) and puree until mushrooms are mostly broken up into small sized bits. (NOTE: You may use an immersion blender in the pot if you have one, and you don’t have to let the soup cool first.) Transfer the soup back to the pot, add the cream, and heat it to a boil. Add the roux until you are happy with the thickness of the soup. Add balsamic, then taste and adjust seasonings.
Serve warm with crusty chunks of warm bread.

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