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
Ingredients
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2 tablespoons
butter
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2 tablespoons
olive oil
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2
onions, sliced
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4
cloves garlic, minced
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6 ounces
crimini mushrooms, quartered
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4 ounces
oyster mushrooms, chopped
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1 cup
red wine
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4 cups
beef stock
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2
bay leaves
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1 bunch
thyme
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4 ounces
baguette
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4 ounces
brie
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salt and pepper
Directions
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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.
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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.
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