Well, in the Mushroom thread I posted the following:

Quote:

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I would appreciate suggestion(s) on the wine (variety/varieties) that goes well with a crème of mushroom soup. Thank You!

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No response. So, I thought I would try this approach instead.

Seriously, I have no idea what will go well with such a dish.

Campbell's or some other brand?

Chardonnay or Pinot Noir. My preference for creamy soups is Chardonnay. I pair it vichyssoise at wine dinners at my home very frequently.

Here's one from left field...sherry.

If there's quite a bit of cream in the soup, I feel the same way as Board-O -- Chardonnay, esp. one with good acidity and not overt fruit, say a young Chablis. That would be my preference, though a Pinot Noir works well with mushrooms in almost any preparation.

I make a wild mushroom (shitaki and oyster) cream soup that has Sherry in it. Outside of a great Sherry I find that, domestically, Chardonnay in the style of Peter Michael or Aubert (oak spice with lots of minerality, not particularly buttery) works best. Internationally, I have also been very impressed with results I've gotten from white Rhones (both white CdPs as well as white Hermitage, particularly aged white Hermitage).

I, just now, had a vision/taste of a top shelf Arneis (Ceretto, Giacosa) pairing with the soup and it tasted great in my mind. And, as I just typed that, I got a taste-vision of a Pra Soave Monte Grande or, even better, a Pra Soave Sant'Antonio pairing with the soup and it works teriffically in my mind, as well. (I suppose other Soaves might work, but I've never had any Soave approach the level of the better Pras.)

I haven't had any Italian wine in over a month. When you start getting visions of Italian whites, you know you've gone too long

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