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Red Wine Extra Old Cheddar and Wild Mushroom Soup

Recipe Creator: Chef Jason Wortzman

Your taste buds will dance like a butterfly after the first few spoonfuls of this wine-imbued cheese & mushroom soup.

Ingredients

  • 2 ½ cups Mushrooms (white, brown, oyster, porcini, chanterelle, or a combination), thinly sliced
  • 2 tbsp Olive oil
  • 2 tbsp Butter
  • 2 Garlic cloves, minced
  • 2 tbsp Flour
  • ¼ tsp Thyme
  • 2 tbsp White wine
  • 4 cups Chicken or vegetable stock or water
  • 2 cups Milk
  • 1 ½ cups Bothwell Red Wine Extra Old Cheddar, shedded
  • Salt and pepper to taste
  • 2 Chives, chopped (optional)

Directions

  1. Melt butter with olive oil in a heavy large saucepan over medium heat.
  2. Cook mushrooms, stirring until lightly browned.
  3. Add garlic, flour and thyme. Stir for 2 minutes.
  4. Add wine and stock. Stir until mixture begins to simmer gently.
  5. Add milk and simmer for 15 minutes, stirring occasionally.
  6. Switch to low heat and gradually add the cheese, stirring constantly until it's all melted. Be sure not to boil the soup!
  7. Season to taste with salt and pepper.
  8. Sprinkle with chopped chives (optional).
Notes