2008 Wood Family Vineyards Annual Holiday Soup
Blue Shroom Cabernet Sauvignon Soup

2 tablespoons butter
2 tablespoons olive oil
2 onions, diced (approx 1 cup)
3 cloves garlic, minced
3 cups sliced mushrooms
7.5 cups water

5 teaspoons chicken base (i.e.: Minors)
1 teaspoon beef base (i.e.: Minors)
½ cup Wood Family Vineyards Cabernet Sauvignon
2 large potatoes, cubed
½ cup blue cheese, crumbled
¼ cup chopped Italian parsley

Note:
If using low sodium soup base: use 6 cups water instead of 7.5 cups.

Heat butter and olive oil over medium heat. When butter has melted, add onion and garlic. Sauté onion until soft, then add mushrooms.
Turn up heat slightly and sear mushrooms until juices are released.

Add water, base, and potatoes, Bring to boil and simmer until potatoes are soft. Remove from heat and stir in blue cheese until melted. Add parsley just before serving.

Serves 6
Serve with Wood Family Vineyards, Cabernet Sauvignon