Roasted Mushroom Soup is a creamy, comforting dish that highlights the rich, earthy flavors of mushrooms. The mushrooms are first roasted to intensify their umami taste, then simmered with white wine, chicken stock, and potatoes until tender. The soup is finished with a touch of cream, resulting in a velvety texture that complements the deep, savory notes of the mushrooms.

The earthy, umami flavors of the mushrooms in this creamy soup pair well with a full-bodied Chardonnay. The wine's rich texture and subtle oak notes complement the soup's velvety consistency, while its acidity cuts through the richness. Alternatively, a light-bodied Pinot Noir with its delicate earthy undertones can also enhance the mushroom flavors without overpowering the dish.