Wine Merchant Soup

Ingredients

• 6 c beef broth
• 1 c chopped onions
• 1 c chopped celery
• 1 c chopped carrots
• 2 Tbsp butter
• 2 Tbsp oil
• 1 c sliced mushrooms
• 1 c Burgundy wine
• 1 Tbsp cornstarch
• 12 c cold water

Directions

1. Heat beef broth in large kettle Saut onions celery and carrots in butter and oil until just tender
2. Transfer with slotted spoon to broth and simmer Use same oil and butter to saut 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
3. Serves 6