Wine Merchant Soup

Light but filling. Excellent served with a bean salad and good crusty bread. The broth should have a shiny appearance from the cornstarch. Larchwood Inn, Wakefield, Rhode Island


6 cups beef broth
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 tablespoons butter
2 tablespoons oil
1 cup sliced mushrooms
1 cup Burgundy wine
1 tablespoon cornstarch
1/2 cup cold water


Heat beef broth in large kettle. Saute onions, celery, and carrots in butter and oil until just tender. Transfer with slotted spoon to broth and simmer. Use same oil and butter to saute 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.

Cooking & Recipes


Serves 6

Preparation Method

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