1 cup (2 sticks) butter
1 cup flour
4 slices of bacon, chopped
1 large yellow onion, chopped
1/4 cup of good quality Chardonnay
8 ounces sliced fresh mushrooms (more if desired)
1/2 cup whipping cream
1/2 cup sour cream
8 cups water
2 tablespoons mushroom base
Prepare roux first: Melt butter in medium saucepan. Slowly add flour, whisking
to combine. Simmer over low heat about 10 to 12 minutes to cook off starch.
Remove from heat and set aside.
To hot stock pot, add bacon and cook until browned. Add onions and wine. Saute
10 minutes. Add mushrooms and saute 10 minutes. Add cream, sour cream, water and
base. Bring to boil. Reduce heat and simmer 30 minutes.
Add roux in batches, whisking each in and cooking to thicken. Soup should
heavily coat back of spoon. Makes 6 to 8 servings.
