Winter Mushroom Soup

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 6


2 lbs. Shiitake Mushrooms (1 lb. thinly sliced, 1 lb. finely minced, reserve stems)
3 Celery Stalks (small dice)
3 Shallots (minced)
3 Garlic Cloves (minced)
1 tsp. Fresh Thyme (minced)
½ cup J Pinot Noir
4 tbsp. Unsalted Butter (½ cube)
1 qt. Chicken Stock
1 qt. Mushroom Stem Stock (see below)
¼ cup Flour
¼ cup Half & Half or Milk
Salt & Pepper to taste
2 tbsp. Fresh Chives (chopped)


Using a two-quart saucepan, add one quart of water and mushroom stems. Cook for 20 minutes on low heat. Strain and reserve stock. Discard mushroom stems.

In a three-quart pan, saute celery, shallots and garlic in one tablespoon of unsalted butter for two to three minutes. Add thyme, stir well. Remove contents from pan and place in large bowl. Set aside. Saute sliced shiitake in one tablespoon of unsalted butter for five minutes in pan. Add to mixture in bowl. Deglaze pan with J Pinot Noir. Add to mixture. Melt two tablespoons of unsalted butter in pan. Add flour. Mix well. Add chicken stock and mushroom stem stock. Add minced shiitake mushrooms. Add contents of bowl into pan. Heat thoroughly. Add milk, salt and pepper to taste. Garnish with chives.


Suggested Pairing: