Cabernet Sauvignon Mushroom Soup
Makes approx. 10 servings
Ingredients:
- 2 Tbs. Butter
- 1 Medium Red Onion, minced
- 2 cloves Garlic, minced
- 8 cups beef, veal, or brown stock (we recommend 6 oz. Glace de Viande Gold reconstituted in 8 cups hot water)
- 3 lbs. White or Crimini Mushrooms, sliced
- 1 20 ounce can whole peeled Tomatoes, chopped
- 1 cup Sundried Tomato Pesto
- 1 - 750 ml. bottle Cabernet Sauvignon
- 2 cups Madeira wine
- 1/4 cup Balsamic Vinegar
- 1 tsp. Dry Savory
- 1 tsp. Dry Thyme
- Salt and Pepper, to taste
Preparation:
In a stock pot on medium high heat add the butter and onion; sauté until onion is tender (about 5 minutes). Add the minced garlic and sauté for an additional minute.
Add the water and Glace de Viande Gold™, and stir until the glace is dissolved. Add the remaining ingredients except salt and pepper and simmer for 1 hour.
Adjust salt and pepper.
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