Return to Content

Wine Merchant Soup

Wine Merchant Soup
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6

Light but filling. Excellent served with a bean salad and good crusty bread. The broth should have a shiny appearance from the cornstarch. Larchwood Inn, Wakefield, Rhode Island

Ingredients:

  • 6 cups beef broth
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 cup sliced mushrooms
  • 1 cup Burgundy wine
  • 1 tablespoon cornstarch
  • 1/2 cup cold water

Instructions:

Heat beef broth in large kettle. Sauté onions, celery, and carrots in butter and oil until just tender. Transfer with slotted spoon to broth and simmer. Use same oil and butter to sauté mushrooms. When done pour mushrooms and liquid into soup. Add wine and bring to a boil. Combine cornstarch and cold water, then add to soup. Heat until slightly thickened and serve.
Updated Tuesday, April 1st, 2008

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111