Bourguignon Cream of Mushroom Soup
Bourguignon Cream of Mushroom Soup
Ingredients
- 24 oz (675 g) white mushrooms, sliced
- 2 onions, thinly sliced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) unbleached all-purpose flour
- 1 1/2 cups (375 ml) light-bodied red wine (such as a Burgundy)
- 4 cups (1 litre) chicken broth
- 1/4 cup (60 ml) 35% cream
- 20 pearl onions, peeled (see note)
- 1/4 lb (115 g) bacon, diced
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) flat-leaf parsley, finely chopped
Instructions
- In a large saucepan over high heat, brown the mushrooms and onions in the oil until the onions are tender. Season with salt and pepper. Sprinkle with the flour and cook for 1 minute, stirring constantly.
- Add the wine. Bring to a boil while stirring and simmer for 5 minutes. Add the broth. Bring to a boil and continue cooking for 5 minutes.
- In a blender, purée the soup until smooth. Add the cream. Adjust the seasoning. Keep warm.
Bourguignon Cream of Mushroom Soup