- In a saucepan, gently sauté the shallots in the butter, about 10 minutes. Sprinkle with the flour and cook for about 1 minute, stirring constantly. Deglaze with the wine and mix thoroughly. Add the milk and broth. Bring to a boil and simmer for 5 minutes. Off the heat, add the cheese and let melt for about 1 minute.
- In a blender, purée the soup until smooth. Adjust the seasoning. Keep warm over low heat.
- Serve in small bowls and garnish with mushroom duxelles.
This recipe is from Ricardo’s book “Meals for every occasion”.