Recipe: Creamy Mushroom & Potato Soup

August 9, 2023·Recipes + Pairings·3 min·

This recipe from Lange Estate begs to be served alongside crusty, buttered bread and a bottle of Dundee Hills Chardonnay to tease out the earthiness of the mushrooms. This soup is even better the next day, but good luck leaving any leftovers behind View the full recipe from Lange Estate.

INGREDIENTS

A handful of dried mushrooms
3 tablespoons unsalted butter
1 1/2 pounds assorted fresh mushrooms such as shitake, crimini, baby portobello, lion’s mane, or morels washed and sliced
2 shallots, minced
4 cloves garlic, finely minced
3 tablespoons all-purpose flour
1/2 cup dry white wine
4 cups chicken stock (homemade, if you have it)
1 1/2 pounds small gold potatoes washed and quartered
4 sprigs fresh thyme
1/8 teaspoon freshly grated nutmeg
3/4 cup heavy cream or half & half
Pinch of sea salt and freshly ground black pepper
Flat leaf parsley, finely chopped, for garnish

INSTRUCTIONS

Place the dried mushrooms in a small bowl of warm water and soak them for a minimum of 30 minutes. Leave them in the water bath for a few hours, if time permits
In a small stockpot, melt the butter over medium heat. Add the mushrooms and shallots along with a dash of salt and sauté until the mushrooms begin to soften and brown, for 8-10 minutes
Squeeze the liquid from the dried mushrooms and add them along with the garlic. Continue to sauté for another 2-3 minutes until the garlic is fragrant
Stir in the flour and cook until it begins to brown and evenly coats the mushroom mixture
Add the white wine to deglaze the stockpot, scrape down the sides and bottom of the pot to loosen the browned bits
Add the chicken stock, thyme, nutmeg, salt and pepper to taste, then bring to a boil
After 10 minutes, add the potatoes and reduce the heat to simmer. Cook until the potatoes are tender, stirring occasionally
Remove from heat and stir in the heavy cream. Use an immersion blender to puree half the soup, until it is thick and creamy. If you don’t have an immersion blender, you can ladle half the soup into a blender and pulse until it is smooth
Garnish with parsley and serve with a glass of Chardonnay and a hunk of crusty bread

WINE PAIRINGS

Wine characteristics – For this dish, a medium-plus style wine is ideal. A bold, focused Chardonnay with structure and persistence will be an excellent choice, offering acidity along with tightly integrated minerality and a long finish—showcasing Willamette Valley Blanc at its best. For optimal enjoyment, allow these wines to rest for 20–30 minutes after opening.

2022 Nicolas-Jay Estate Bishop Creek Vineyard Chardonnay – Using a Champagne-style press cycle, this old-vine Chardonnay delivers exceptional freshness and purity for each vintage. To complement this rich soup from Lange Estate, you need a white wine with power and structure. Its river rock minerality and sugar beet texture pair seamlessly with the mushroom’s salinity and earthiness. The hint of nutmeg in the dish melds with the wine’s fresh French oak essence, creating a pure umami experience balanced by the tension and precision of top-tier Willamette Valley Blanc brilliance.
2021 Holloran Le Pavillon Chardonnay, Dundee Hills – Mark La Gasse, a renowned Dundee Hills winemaker, has crafted an exceptional 2021 single vineyard wine. Barrel fermented from own-rooted vines, it shines with this pairing. The citrus notes cut through the richness of the dish, elevating its flavors and creating a delicious intensity.