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Categories:
butter white onion red onion cremini mushrooms garlic fresh ground pepper flour beef broth red wine vinegar potatoes water fresh basil fresh thyme parsley salt Provolone cheese green onions
Viewed: 20 - Published at: 8 years agoIngredients
- 3 tablespoons butter
- 1 cup white onion, chopped
- 1 cup red onion, chopped
- 100 g prosciutto, chopped
- 1 1/2 cups cremini mushrooms, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon fresh ground pepper
- 3 tablespoons flour
- 2 cups beef broth
- 1 tablespoon red wine vinegar
- 3 baked potatoes, peeled and diced
- 2 cups water
- 1 tablespoon fresh basil or 1 teaspoon dried basil
- 1/2 tablespoon fresh thyme or 1/2 teaspoon dried thyme
- 1/4 cup chopped parsley
- salt, to taste
- 1 cup half-and-half
- 1 cup provolone cheese, grated
- 2 green onions, chopped
Method
- Saute onions and prosciutto in butter in a large pot.
- Add mushrooms and cook until soft.
- Add garlic and pepper. Cook 1 minute more.
- Stir in flour, then add beef broth and vinegar. Simmer, stirring frequently until thickened.
- Put one of the diced potatoes in the blender with one cup of water and puree. Add to the pot.
- Add the rest of the water and diced potatoes, basil, thyme, parsley, salt. Simmer 10 minutes.
- Add cream and heat through. If it is too thick, add milk to get desired consistency.
- Serve sprinkled with provolone and green onions.
