Ingredients

• 1 tbsp oil
• 1 tbsp butter
• 1 yellow onion, finely diced
• 2 celery ribs, finely diced
• 4 cups sliced mushrooms
• 1 garlic clove, minced
• 2 tbsp all-purpose flour
• 1 cup red wine
• 2 tsp fresh thyme leaves
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste

Preparation

In a large Dutch oven and soup pot heat oil and butter over medium-high heat. Add the onion and celery and cook until softened, about 5 minutes. Add mushrooms and garlic cook until the mushrooms have released their moisture and browned, about 10 minutes. Add flour and cook for 1 minute, stirring often. Add red wine and cook until it has reduced by half. Add broth and thyme and simmer for 15 to 30 minutes. Add cream and cook for an additional 5 minutes.
This soup can be served as is or pureed until smooth. Puree the soup using an immersion blender or a traditional blender. If using a traditional blender, remember to only fill your blender 1/3 full and remove the center insert in the lid of your blender to allow hot air to escape. And cover 3/4 of the hole with a kitchen towel to avoid splashes. Use extreme caution as not following these steps can result in a dangerous accident.
Enjoy immediately or store in the refrigerator for up to 4 days.

USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.