Homemade Mushroom Soup
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- 1/2 lb
- fresh mushrooms – sliced
- of a large sweet white onion – chopped
- 3 or 4 Tbsp
- 1/3 c
- 1/2 c
- red wine (optional)
- salt & pepper (or other spices) to taste
- 1 pinch
- 14-ounce cans beef stock
1Saute onion in butter until translucent — but not brown — over medium heat in a medium-large saucepan.
2Add fresh mushrooms and continue the saute for just a few minutes.
Do not overcook.
3Sprinkle with flour and stir to coat the onions and mushrooms in the pan, adding a little more butter or flour if necessary.
4Stir in the beef stock, salt, pepper and a pinch of basil.
5Add the red wine and reduce heat and simmer, continuing to stir the soup occasionally until it thickens.
6Cool and refrigerate for 24 hours for flavor to develop. Before serving, gently rewarm but don’t let boil. Ladle into bowls, sprinkle with nutmeg. Savor every spoonful.