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Mushroom Soup

Mushroom Soup
Recipe Date:
September 1, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 6 tbsps Butter
  • 1 Small Onion, thinly sliced
  • 12 ozs Button Mushrooms (you can buy them presliced to make it even easier)
  • 4 cups Light Chicken Stock (or vegetable stock)
  • 1 Sprig Flat Leaf Parsley
  • Salt, to taste
  • Pepper, to taste
  • 2 ozs Sherry (use high quality, not cooking sherry)

Pairing Notes: A wonderfully rich soup (without cream!) and the mushroom flavors make the cherry notes and the earthy elements of the Floodgate Pinot sing.

Chef's Tip:  Feel free to substitute a few wild mushrooms for some of the button mushrooms, and/or add a drizzle of truffle oil to kick this up a notch.

Recipe link

Recipe courtesy of Anthony Bourdain, Les Halles Cookbook, via

Photo courtesy of Leslie Styles,