Living room toast with Schramsberg Brut Rosé
Living room toast with Schramsberg Brut Rosé

Cream of Mushroom Soup

Serve with Davies Vineyards Pinot Noirs

Serves 4


  • 2 tablespoons butter
  • 1 & 1/4 cups button mushrooms, sliced
  • 1/2 cup yellow onion, sliced
  • 1 tablespoon dried porcini mushrooms, chopped
  • 1/3 cup  Marsala wine
  • 8 & 1/2 teaspoon dry white wine
  • 2 & 1/8 cups heavy cream
  • 1/3 cup whole milk
  • 1 teaspoon sherry vinegar
  • 2 tablespoons minced parsley
  • Salt & fresh ground white pepper to taste


  • In a large sauce pan, sweat onions in butter until translucent. Add button mushrooms and dried porcini mushrooms and cook until they have released their moisture and reduced to almost dry.
  • Save a few of the browned button mushrooms to garnish the finished soup.
  • Deglaze the pan with the white wine and Marsala and reduce to a light syrup over medium heat.
  • Add cream and milk, bring to a scald.
  • Puree in blender and strain through a fine mesh strainer.
  • Finish with sherry vinegar, salt and pepper.
  • Top each with a sprinkle of minced parsley and reserved button mushrooms.

Courtesy of Goose & Gander, St. Helena