1 sticks (4 ounces or 1/2 cup) of butter
2 lb(s) button mushrooms, rinsed and sliced
3 onions, peeled and chopped
½ bottle Shiraz or other hearty red wine
4 cup rich chicken broth
1 cup 35% heavy whipping cream
1 Tbsp or more of chopped fresh thyme
3 Tbsp corn starch
½ cup water
Salt and pepper
1. Place a large saucepot over medium high heat. Add the butter, mushrooms and onions. Sauté until lightly browned. The mushrooms will initially release a lot of moisture, which will eventually evaporate allowing them to brown. Season with salt and pepper.
2. Add the Shiraz and bring to a simmer, reducing it by half. Add the chicken broth and cream, stir well and bring to a simmer. Add the thyme and continue cooking for a few minutes. Meanwhile stir the cornstarch into a ¼-cup of water. Add the mixture slowly to the simmering soup, stirring until it returns to the simmer and thickens slightly. If you prefer your soup a bit thicker feel free to add more cornstarch. Taste and add salt and pepper as desired.