Add the first four ingredients in to a stock pot. Bring to a boil and let simmer for one hour. With an immersion blender, blend all ingredients together.
In a stock pot, melt the butter and saute the shallots until they are translucent. Add mushrooms and cook until liquid is released. Coat with flour and mix well. Add wine, mushroom broth and heavy cream. Bring to a light boil and then bring down to a simmer, stirring consistently. Add sage, thyme, white pepper and salt and pepper to taste. Simmer for at least 30 minutes before serving.
Enjoy with a class of 2016 Mediterranean Vineyards GSM