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Cream Of Mushroom Soup With Thyme

Serves 10

1 T of butter and 1/4 cup canola oil
1 white onion, medium dice
1 stalk celery, medium dice
3 cloves garlic, crushed
6 sprigs thyme (finely chopped)
1/2 cup flour
1/2 cup red wine
2 ½ lbs button mushrooms, washed
vegetable stock
1/3 cup of cream

Sweat onion, celery, garlic and thyme in butter and canola oil until soft. This should take about 20 minutes. Add flour, incorporate and cook out for 2 minutes. Add red wine and stir well. Add mushrooms and just enough stock to come up to the level of the mushrooms. Bring to a boil. Simmer and cook out for 1 hour until mushrooms are thoroughly cooked.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

Visit Tracey Black's website Epicuria.


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