1 1/2 lb (680 g) sliced white mushrooms

2 onions, sliced

3 tablespoons (45 ml) olive oil

2 tablespoons (30 ml) flour

1 1/2 cups (375 ml) light-bodied red wine (such as a Burgundy)

4 cups (1 litre) chicken broth

1/4 cup (60 ml) 35% cream

Salt and pepper

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 flour and cook for one minute, stirring constantly.

Add the wine and bring to a boil while stirring. Reduce the heat and simmer for about 5 minutes. Add the broth and bring back to a boil for about 5 minutes. (Cooking the wine before adding the broth allows the alcohol to evaporate and helps lower the wine’s acidity.)

Purée until smooth in a blender. Add the cream and adjust the seasoning. Keep warm.

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