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1
Combine all of the seasoning ingredients in a small bowl.
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2
Melt the butter in soup pot over medium-low heat.
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3
Add the onions and garlic and cook until soft.
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4
Stir in the sliced mushrooms and saute until the mushrooms are soft and reduced in size.
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5
Add the Chaps seasoning blend and stir.
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6
Deglaze the pot with 1 cup red wine and let it come to a boil.
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7
Add the chicken stock, heavy cream, and half-and-half.
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8
Bring to a boil, then reduce the heat and simmer for 10 minutes.
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9
Cool slightly before adding it to a blender.
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10
Carefully pour the mushroom mixture into a blender.
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11
Blend until the mushrooms are all consistently chopped into small pieces.
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12
Add the mixture to the soup pot and bring it up to a simmer.
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13
Slowly stir in the cheeses while mixing with a whip or whisk.
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14
Season with salt and pepper, to taste, if needed.
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15
Ladle the soup into bowls and enjoy!
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
