Ingredients
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3/4 cup sliced mushrooms
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1/4 cup minced onion
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3/4 cup butter
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3/4 cup flour
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4 cups hot beef stock
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1/4 teaspoon dried thyme
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1/4 teaspoon dried basil
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1/4 teaspoon dried tarragon
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1/4 teaspoon cayenne pepper
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1 tablespoon dried parsley flakes
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2 bay leaves
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2 cups whipping cream
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1/3 cup beaujolais wine
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1 cup cooked barley
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1 garlic clove, crushed
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1/4 cup minced green bell pepper
Instructions
- Saute mushrooms, green peppers, onion and garlic in butter about 5 minutes.
- Add flour, stir and cook 2 to 3 minutes.
- Add hot stock, then seasonings.
- Heat whipping cream (do not boil) and add to soup. Continue cooking while adding wine.
- Stir in barley.
- Note: Serve with fresh sourdough bread.