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Author Notes: Earthy mushrooms are balanced out by a rich broth that gets an added layer of flavor from a hefty dose of red wine – any red you have open will work, but I like to use something slightly sweet like a zinfandel. A surprise portion of baguette and creamy Brie hidden in the bottom of the bowl melts into the soup and adds a touch of creaminess and an oh-so-French flair. - HealthyDelicious
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 onions, sliced
- 4 cloves garlic, minced
- 6 ounces crimini mushrooms, quartered
- 4 ounces oyster mushrooms, chopped
- 1 cup red wine
- 4 cups beef stock
- 2 bay leaves
- 1 bunch thyme
- 4 ounces baguette
- 4 ounces brie
- salt and pepper
- Melt the butter and garlic in a soup pan set over medium heat. Add the onions and garlic and cook until soft and golden, about 15 minutes. Add the mushrooms and cook for another 5 minutes. Stir in the stock, wine, bay leaves, and thyme. Bring to a boil, the reduce heat and simmer for 30 minutes. Remove and discard bay leaves. Season to taste with salt and pepper.
- Spread each baguette slice with some Brie. Place two slices in the bottom of each of four bowls. Spoon the hot soup over top to melt the cheese.
- This recipe was entered in the contest for Your Best Mushrooms
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