Wine Merchant Soup
By Yankee Magazine|Apr 01 2008|
Light but filling. Excellent served with a bean salad and good crusty bread. The broth should have a shiny appearance from the cornstarch. Larchwood Inn, Wakefield, Rhode Island
Yield
Serves 6
Ingredients
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
Instructions
Heat beef broth in large kettle. Sauté 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 sauté 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.
