Bourguignon Cream of Mushroom Soup

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   In a blender, purée the soup until smooth. Add the cream. Adjust the seasoning. Keep warm.