A few months ago my family ate at Winston’s Grille and my husband ordered the chicken-mushroom soup and loved it. We have been back several times, but he was only able to get it one other time. Can you please try to get the recipe for me? My husband will be forever grateful.
Scott Waters, executive chef at Winston’s Grille in North Raleigh, was happy to share the recipe for the chicken-mushroom soup.
Waters said the wintry soup is so popular that the restaurant offers it about once a month regardless of the season.
For those who don’t know, Winston’s Grille has a pedigreed past in Raleigh restaurant history. Winston’s Grille is the casual version of Winston’s, a fine dining restaurant opened in the 1980s by Charles Winston Sr., who along with Thad Eure founded the Angus Barn. Winston’s no longer exists but Winston’s Grille has been a popular dining spot since 1989.
Winston’s Grille fans will remember Waters from his earlier stint at the restaurant. Waters returned as executive chef five months ago, but previously served in that position from 2000 to 2003. During the intervening years, he worked as an executive chef at Radisson hotels and Cisco Systems in Research Triangle Park.
One interesting fact about Winston’s Grille: The silo beside the restaurant on Falls of Neuse Road holds up to 18,000 gallons of water that are used to irrigate the restaurant’s landscaping.