- 1 pound brown crimini mushrooms or baby bellas
- 2 tablespoons butter
- 1 small yellow onion, chopped
- 2/3 cup Holland House® Sherry Cooking Wine
- 2 tablespoons flour
- 3 cups whole milk
- 1 (14 ounce) can reduced-sodium chicken broth
- 1 teaspoon soy sauce
- 1/4 teaspoon dried sage
- Wipe mushroom caps with a damp cloth. Trim stems and coarsely chop mushrooms. In a 6-quart pot, melt butter with onion. Add mushrooms and sherry cooking wine. Cook over high heat, stirring occasionally, 8-10 minutes or until most, but not all, of the liquid is absorbed. Sprinkle flour over mushrooms; stir in milk, broth, soy sauce and sage. Bring to a boil, then immediately reduce heat. Simmer gently 10 minutes, stirring occasionally.
- Remove soup from heat. Use an immersion blender to puree soup. Or pour soup into a blender in three batches. Blend each batch until smooth and return to pot to keep warm. Serve garnished with sniped chives or mild green onion.