I adore mushrooms, but I was not certain how I would feel about a mushroom soup that was completely pureed. But from the first spoonful, I was hooked. In addition to mushrooms, the onions, garlic, rosemary and white wine infused the broth with lovely, complimentary flavors. Dorie suggests pouring the piping hot soup over a fresh salad of thinly sliced mushrooms, scallions and chives and topping off with a spoonful of crème fraîche. I used some Greek yogurt for my topping…the cool creaminess was the perfect contrast. This would be a lovely starter for any meal.