Clear Mushroom Soup with White Wine
We have been serving this Clear Mushroom Soup with White Wine to dinner guests for decades and no one ever gets tired of it! A dry white wine such as Chardonnay works well in this soup. The mushrooms take on the flavor of the wine and the shallots to create a delicious appetizer course. Garnish with croutons and fresh chopped parsley. To create an interesting effect, try using an eclectic mix of antique shallow soup bowls.
Serves: 4 Appetizer -Sized Servings
2 cups sliced fresh mushrooms caps (stems removed)
2-4 Tablespoons chopped shallots or green onions
3/4 cup dry white wine (such as Chardonnay or Pinot Grigio)
2 14 oz. cans chicken broth
1 cup plain croutons
1 cup chopped fresh parsley
In a medium saucepan mix the mushrooms, shallots or green onion and the wine.
Cook uncovered over medium heat until the liquid is reduced by half, a little more than 1/3 cup. Stir frequently with a wooden spoon.
Stir in the chicken broth.
Cover the saucepan and simmer on low for 1 1/2 hours, stirring occasionally.
Serve hot and garnish with and chopped fresh parsley and croutons if desired.
This recipe can be easily doubled.