Wine Merchant Soup
10 ingredients
3 steps
Ingredients
- 6 c. beef broth
- 1 c. chopped onions
- 1 c. chopped celery
- 1 c. chopped carrots
- 2 Tbsp. butter
- 2 Tbsp. oil
- 1 c. sliced mushrooms
- 1 c. Burgundy wine
- 1 Tbsp. cornstarch
- 1/2 c. cold water
Directions
-
1Heat beef broth in large kettle. Saut onions, celery and carrots in butter and oil until just tender.
-
2Transfer with slotted spoon to broth and simmer. Use same oil and butter to saut mushrooms. When done, pour mushrooms and liquid into soup. Add wine and bring to a boil. Combine cornstarch and cold water, then add to soup. Heat until slightly thickened and serve.
-
3Serves 6.
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