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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

Garnish (optional):

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.


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