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Categories:
white thyme butter whole wheat flour garlic red wine beef broth water salt portabella mushrooms olive oil whipping cream
Viewed: 103 - Published at: 6 years agoIngredients
- 1 white, 1 red, 1 sweet onions, halved lengthwise, then thinly sliced lengthwise
- 1 tablespoon fresh thyme
- 1/2 stick (1/4 cup) butter
- 3 tablespoons whole wheat flour
- 3 garlic cloves, crushed
- 3/4 cup red wine
- 3 cups beef broth
- 1/2 cup water
- salt and pepper, to taste
- 4 large portabella mushrooms, (stemmed, dark gills removed, caps cut into 3/4-inch pieces)
- 3 tablespoons olive oil
- 3/4 cup whipping cream
Method
- Preheat oven to 400°F. Line baking sheet with foil. Place mushrooms on prepared baking sheet. Mix oil with salt and pepper. Brush oil mixture on mushrooms. Cover with foil. Bake mushrooms 30 minutes.
- While mushrooms bake, melt butter in heavy large pot over medium-high heat. Add onions and garlic and saute, stirring frequently, until onions are very soft and deep golden brown, about 20 minutes.
- Uncover mushrooms and continue baking until mushrooms are tender but still moist, about 5 minutes longer.
- Cool mushrooms slightly. Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside.
- When onions are golden brown add flour and cook, stirring, 1 minute.
- Stir in wine and cook, stirring, 2 minutes.
- Add remaining broth, cream, thyme and water, bring to a simmer.
- Stir in cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes.
- Season soup to taste with salt and pepper. Serve with French bread or croutons, as you wish.
