Wine Merchant Soup


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.


Serves 6

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