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.


  • 2 ½ cups thinly sliced mushrooms: white, brown, oyster, porcini, chanterelle, or a combination of any of the above
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 2 cloves garlic, finely chopped
  • 2 Tbsp flour
  • ¼ tsp thyme
  • 2 Tbsp white wine
  • 4 cups chicken stock, vegetable stock or water
  • 2 cups milk
  • 1 ½ cups Bothwell Red Wine Extra Old Cheddar, shedded
  • Salt and pepper to taste
  • Chopped chives for garnish


  1. Melt butter with olive oil in a heavy saucepan over medium heat.
  2. Cook mushrooms, stirring until lightly browned.
  3. Add garlic, flour and thyme and stir for 2 minutes.
  4. Add wine, then stock, and stir until soup begins to simmer gently.
  5. Add milk and simmer for 15 minutes, stirring occasionally.
  6. Switch to low heat and gradually add cheese, stirring constantly until all of the cheese is melted.
  7. Season to taste with salt and pepper, if desired, and sprinkle with chopped chives.
  8. Make sure to never boil the soup once the cheese is added.