Read Red Wine, Mushroom and Onion Soup Online

Updated at: Thu, 17 Aug 2023 08:00:15 GMT

Step 1

1 Heat the olive oil in a large pot over medium heat. When the oil is shimmering, add the red onions, reduce the heat to low, and cook, stirring frequently and covering when not stirring, until pale pink and translucent, about 10 minutes. Add the garlic and cook, stirring frequently and covering when not stirring, until the onions are browned and sticking to the pot, about 35 minutes.

Step 2

Add 240ml (8.1 fl oz) of the wine to deglaze the pot, using a wooden spoon to scrape any browned bits from the bottom. Increase the heat to medium and cook, stirring frequently, until the wine has been absorbed and the pot is almost dry. Add the flour and cook, stirring frequently, until the flour has turned light brown, about 1 minute.

Step 3

Add the broth, whisking to get all the flour and onions off the bottom of the pot. Add the mushrooms and fresh thyme bouquet, increase the heat to high, and bring to a boil. Reduce the heat to medium-low and add the dried thyme, salt, pepper, and the remaining 180ml (6 fl oz) red wine. Simmer for at least 30 minutes to deepen the flavour.

Step 4

Discard the thyme bouquet. Ladle the soup into bowls, garnish with fresh thyme leaves, and serve.

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