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Old York Cellars

Southpaw Red Cream of Mushroom Soup

Southpaw Red Cream of Mushroom Soup
Recipe Date:
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Imperial (US)
  • 1/4 cup Unsalted butter
  • 1 lb Mushrooms, stems removed, divided, ¾ of them finely minced, ¼ of them sliced
  • 2 Shallots, finely chopped
  • 3 Garlic cloves
  • 1 tbsp Thyme leaves, chopped
  • 1/4 cup All-purpose flour
  • 1 cup Old York Cellars Southpaw Red
  • 4 cups Unsalted chicken stock
  • 2 cups Light cream
  • Grated nutmeg
  • Kosher salt
  • Fresh cracked black pepper
  • Thyme leaves for garnish (optional)
  • In a large sauce pot, over medium heat, melt the butter. Add the shallots and saute until translucent, about 5 minutes. Grate the garlic into the pot and cook for an additional minute. Stir in the diced mushrooms and thyme leaves and cook another 5 minutes.
  • Sprinkle the flour over the mushrooms, and stir continuously for about a minute. Pour the Old York Cellars Southpaw Red into the pot and stir for 1 minute, until the mixture is thick. Stir in 1 cup of the chicken stock. Remove the pot from the heat, and puree with an immersion blender. Return to the heat. 
  • Stir in the remaining chicken stock and the sliced mushrooms. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
  • Add the cream, nutmeg, salt, and pepper. Continue to simmer for 30 minutes, stirring occasionally.
  • Adjust seasonings to your taste
  • Serve with crusty bread

    Cheers & Enjoy with a Glass of your favorite Old York Cellars Wine!