Soup's on South of the Border~

Hearty Mushroom Soup
1 large red onion, chopped
4 cloves of garlic, minced
2 Tbsp. olive oil
2 cups of crimini ( or wild mushrooms), sliced
2 cups of shitake mushrooms
4 Tbsp. flour (or other thickening agent)
1/2 red wine
2 pints or 5 cups vegetable stock
1 Tbsp. stone ground mustard
salt & pepper to taste
chopped fresh parsley
~in stock pot make a roux with flour & the oil brown up & then saute the onion & garlic in the roux 4-5 min. Add the mushrooms, saute another 3 -4 min. slowly stir in the wine, mustard, salt, pepper & vegetable stock. Bring to a simmer & let cook for 25-30 min. This will give the mushrooms, wine & seasonings time to enhance the flavor of the mushrooms. The liquid will reduce slightly. Serve & top with parsley. Serves 6.
*I served mine with ready made polenta we bought here at the store in a tube similar to sausage. I baked it & topped with cheese. Enjoy!