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Wine Of the Month Recipe for October

Here is a delightful recipe perfect for these cooler fall nights. It also pairs well with our Wine of the Month 2013 Labyrinth Pinocules.


  • 8 ounces fresh mushrooms

  • 2 tablespoons onions, chopped

  • 1 -2 garlic clove, minced

  • 2 tablespoons butter

  • 2 -3 tablespoons flour (separated)

  • 2 cups chicken broth

  • 1 cup light cream or 1 cup evaporated milk

  • 1⁄2 teaspoon salt

  • 1⁄4 teaspoon pepper

  • 1⁄4 teaspoon nutmeg


  1. Cut the mushrooms into slices.

  2. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.

  3. Blend in 2 T. flour and stir.

  4. Add in the chicken broth and heat until slightly thickened while stirring frequently.

  5. Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.

  6. Serve and enjoy!


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