HEIRLOOM POLISH MUSHROOM SOUP - O'Connell Family Wines

Ingredients

• 6 cups stock (beef, chicken, or vegetable)
• 1½ lbs. total mixed mushrooms (e.g., shitake, white button, cremini, etc.), cleaned, cut into ¼” slices
• 2 Tbsp. + 6 tsp. GC Napa Valley Natural Buttery Proprietary Blend Extra Virgin Olive Oil
• ¼ cup + ¼ cup 2018 Pietro Family Cellars My Angelina White Wine, Napa Valley (Traditional white Bordeaux-style blend)
• 2 Tbsp. + 2 Tbsp. canola oil
• 1 cup yellow onion, cut into ¼” dice
• 1 cup celery, peeled, cut into ¼” dice
• 1 cup carrot, peeled, cut into ¼” dice
• 1 Tbsp. garlic, minced
• 2 tsp. GC Napa Valley Natural Culinary Lavender Tellicherry Pepper
• 2 Tbsp. fresh minced dill, or 2 tsp. dried dill
• 1 Tbsp. + 1 Tbsp for garnish, fresh minced parsley
• 2 tsp. GC Napa Valley Natural Marjoram Finishing Sea Salt
• 2½ cups water
• ½ cup orzo pasta, uncooked
• ⅓ cup heavy cream
• ½ cup sour cream
• 1 Tbsp. lemon juice, freshly squeezed