• 0.5 cup Butter

  • 2 lb button mushrooms rinsed and sliced

  • 3 Onions peeled and chopped

  • 0.5 bottle Shiraz or other hearty red wine

  • 4 cups rich Chicken Broth

  • 1 cup 35% heavy whipping cream

  • 1 tablespoon or more of chooped fresh Thyme

  • 3 tablespoons corn starch

  • 0.5 cup Water

  • Salt & Pepper


  • 1.

    Place a large saucepot over medium high heat. Add the butter, mushrooms and onions. Sauté until lightly browned. The mushrooms will initially release a lot of moisture, which will eventually evaporate allowing them to brown. Season with salt and pepper.

  • 2.

    Add the Shiraz and bring to a simmer, reducing it by half. Add the chicken broth and cream, stir well and bring to a simmer. Add the thyme and continue cooking for a few minutes. Meanwhile stir the cornstarch into a ¼-cup of water. Add the mixture slowly to the simmering soup, stirring until it returns to the simmer and thickens slightly. If you prefer your soup a bit thicker feel free to add more cornstarch. Taste and add salt and pepper as desired.

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Posted by KMcBReport
yummy! I do stick blend after adding the shiraz, just to break up the mushrooms a liitle