Wine Merchant Soup - cooking recipe

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
1/2 c. cold water

Preparation

Heat beef broth in large kettle. Saut 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 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.
Serves 6.