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Cabernet Sauvignon Mushroom Soup

mushrooms soup recipeMakes approx. 10 servings


  • 2 Tbs. butter
  • 1 medium red onion, minced
  • 2 cloves Garlic, minced
  • 8 cups beef, veal, or brown stock
  • 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


In a stock pot on medium high heat add the butter and onion; saut� until onion is tender (about 5 minutes). Add the minced garlic and saut� for an additional minute.

Add the brown stock, and stir until the glace is dissolved. Add the remaining ingredients except salt and pepper and simmer for 1 hour.

Adjust salt and pepper.

soup pot



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